Israeli Chicken Shawarma Wrap
A quick homemade version of the classic Israeli street food: spiced grilled chicken wrapped in warm flatbread with fresh veggies and a simple sauce. Perfect for a weeknight dinner that feels like a treat.
- Total time
- 35 min
- Servings
- 4
- Calories
- 550
- Protein
- 38g
Ingredients
- 1.5 lb chicken thighs
- 2 tbsp shawarma spice blend
- 3 tbsp olive oil
- 4 large flatbread
- ½ cup plain yogurt
- 1 medium lemon
- 2 medium tomato
- 1 medium cucumber
Instructions
- 1
In a bowl, toss the 1.5 lb chicken thighs with 2 tbsp shawarma spice and 2 tbsp olive oil until evenly coated. Let sit for 10 minutes while you prep the veggies.
- 2
Slice the 2 tomatoes and 1 cucumber into thin rounds. Cut the lemon into wedges. Set aside.
- 3
Heat a large skillet over medium-high heat. Add the remaining 1 tbsp olive oil, then cook the chicken in a single layer until golden and cooked through, about 6-8 minutes per side. The chicken should feel firm and reach 165°F.
- 4
Transfer the chicken to a cutting board and let rest for 5 minutes, then slice into thin strips.
- 5
Warm the 4 flatbreads in the dry skillet for 30 seconds per side until pliable.
- 6
Spread 2 tbsp of yogurt down the center of each flatbread. Top with chicken, tomato, and cucumber. Squeeze a lemon wedge over each, then roll tightly and serve.
- 7
Wrap in paper towel if eating on the go, or serve immediately.
Tools you’ll need
- large skillet
- cutting board
- knife
- mixing bowl
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