Chicken Shawarma Wraps

Crispy, juicy, and packed with bold Middle Eastern flavors — these crispy chicken shawarma wraps are loaded with marinated chicken, tangy pickles, creamy garlic sauce, and a hint of sweet pomegranate syrup. Wrapped in warm toasted flatbread, this recipe delivers the perfect balance of crunch, spice, acidity, and richness in every bite.

Author: Delicate Kitchen

Meal Type: Peanuts Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 15 minutes

Cook Time: 50 minutes

Total Time: 1 hour 5 minutes

Servings: 2 servings

Calories: 1,372 kcal per serving

Ingredients

2 - chicken breasts
2 tablespoons - yogurt
1 tbsp - tomato paste
½ - lemon
1–2 tbsp - olive oil
½ tsp - pomegranate syrup
1 tsp - MSG
salt
black pepper
paprika
cumin
dried herbs
chili powder
hot paprika
garlic powder
240 grams - pickles
toum
4–8 - flatbreads or tortillas

Instructions

In a bowl, combine the yogurt, tomato paste, lemon juice, olive oil, pomegranate syrup, and all your spices. Stir until you have a smooth, fragrant marinade.
Add the chicken and mix thoroughly until every surface is fully coated. Use your hands or a spoon to press the marinade into the meat for maximum flavor.
Let the chicken marinate for at least 30 minutes, the longer you leave it, the deeper the flavors will be. For best results, refrigerate for 2–4 hours or overnight.
Cook the marinated chicken in a hot pan with a little oil over medium-high heat, searing it until fully cooked through and slightly charred on the outside.
Make sure to let the edges crisp up nicely, those golden, caramelized bits are where the deepest flavor comes from and make all the difference.
Remove the chicken from the pan and let it rest for a couple of minutes before slicing it into thin, even strips.
Take your flatbread or tortilla and lay it flat on a clean surface, ready to build your wrap.
Spread a thin, even layer of sauce from the pan or a lightly seasoned oil onto the bread before toasting, this small step adds a rich, extra layer of flavor as the bread crisps up beautifully.
Lightly toast the bread in a pan over medium heat until it is warm, slightly golden, and just crispy enough to hold all the fillings without becoming too stiff.
Add a generous amount of sliced chicken to the center of the bread, spreading it evenly so every bite is packed with flavor.
Top with plenty of pickle strips, which add a satisfying crunch and a tangy contrast that cuts through the richness of the chicken.
Add 2–3 heaping tablespoons of Toum generously over the filling — don’t be shy with it, as this is what keeps the wrap juicy, creamy, and utterly delicious.
Drizzle a little pomegranate syrup over everything just before closing, adding a subtle sweet-tart finish that ties all the flavors together beautifully.
Wrap tightly, folding in the sides as you roll to keep all the fillings secure and the wrap easy to hold.
Toast the wrapped shawarma in a pan until crispy and golden on the outside.
This gives it that authentic street food texture.

Nutrition