Name: Chicken Shawarma Wraps for the Table
Yield: 4

In just 20-minutes, enjoy Chicken Shawarma Wraps with charred naan flatbreads, seasoned rotisserie chicken, veggies, and a quick simple sauce.

straightforward Chicken Shawarma Wraps

These wraps aren’t traditional, but they have the same flavors as Chicken Shawarma and take less than 30 mins—no long marinating needed!

This quick meal has been a favorite at my house.

It has four main parts: store-bought naan, rotisserie chicken, a quick three-ingredient veggie mix, and an straightforward sauce. Below, I break each down with time-saving tips!

Rotisserie Chicken

The meat is ready in minutes with pre-cooked, seasoned chicken. A few spices add shawarma-style flavor.

For the fastest prep, use pre-shredded rotisserie chicken or shred extra chicken ahead of time for straightforward wraps.

Freshly prepared vegetable salad for chicken shawarma wraps.

The Sauce

The sauce for these Chicken Shawarma Wraps is a favorite—quick to make and even better after chilling. Prepping it ahead saves time at dinner.

Use full-fat Greek yogurt for a thick, non-watery sauce. Greek God’s® plain traditional Greek yogurt is a reliable.
Drain the cucumber well. It holds a lot of water, which can thin the sauce and weaken the flavor. Squeeze it out with paper towels or cheesecloth first.
Pick the right cucumber. Use English or Persian cucumbers—regular ones are too watery and lack flavor.
Use fresh lemon. The sauce needs zest and juice, so skip bottled lemon juice. When zesting, avoid the bitter white part under the peel.
Save time with pre-minced garlic!

Veggies for Chicken Shawarma Wraps

While the chicken cooks, I make a quick veggie salad!

Onions: If raw red onion tastes too strong, I soak the slices in cold water with a little salt, then drain before adding.
Tomatoes: Cherry tomatoes are a reliable, but any juicy kind works.
Cucumbers: Since the sauce already uses English or Persian cucumbers, I use them here too.