Chicken Sharwama Wrap with garlic sauce

Chicken Sharwama Wrap with garlic sauce tastes smoky, tangy, and ultra-garlicky with juicy chicken tucked into warm flatbread. It works perfectly for busy weeknights or casual weekend hangs, and you can get it on the table in about 45 minutes if you multitask a bit. I ate versions of this on repeat during my early restaurant days, and I still crave it at least once a week.

Why You Should Try This Chicken Sharwama Wrap with garlic sauce

This Chicken Sharwama Wrap with garlic sauce hits that perfect combo of tender spiced chicken, creamy garlicky sauce, crunchy veggies, and warm bread. It feels like street food, but you control the ingredients, the spice level, and how saucy things get.

You can prep most of it ahead, which helps a ton on busy days. It also works great for picky eaters, since everyone builds their own wrap and customizes the fillings.

“This Chicken Sharwama Wrap with garlic sauce tastes like it came from a street cart, but my kitchen smells better and cleanup takes less time. ★★★★★”

Ingredients You’ll Need

Chicken and Marinade

• 1 ½ pounds boneless skinless chicken thighs
  • Thighs stay juicy and forgiving; you can use chicken breast if you slice it thin and avoid overcooking.
• 3 tablespoons plain Greek yogurt
  • Yogurt tenderizes the chicken and adds tang; use regular plain yogurt if that is what you have.
• 3 tablespoons olive oil
• 3 cloves garlic, minced
• 2 tablespoons lemon juice (fresh tastes best, bottled works in a pinch)
• 1 ½ teaspoons kosher salt
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon ground coriander
• ½ teaspoon ground turmeric
• ½ teaspoon ground black pepper
• ¼ teaspoon ground cinnamon
• ¼ teaspoon cayenne pepper (optional, adjust to your heat level)

Garlic Sauce (Touma-style)

This garlic sauce tastes thick, creamy, and punchy. It tastes best if it chills at least 30 minutes.

• ½ cup mayonnaise
  • Use a neutral brand you like; Japanese mayo adds extra richness.
• ½ cup plain Greek yogurt
• 3–5 cloves garlic, very finely minced or grated
  • Use fewer cloves for milder flavor, more if you love strong garlic.
• 2–3 tablespoons lemon juice
• 2 tablespoons olive oil
• ½ teaspoon kosher salt, more to taste
• ¼ teaspoon ground white or black pepper
• 1–2 tablespoons cold water to thin, as needed

Wrap Components

• 6–8 pita breads or flatbreads
  • Thicker pita holds more fillings; thin lavash wraps more tightly.
• 1 cup shredded lettuce or finely shredded cabbage
• 1 large tomato, thinly sliced or diced
• ½ small red onion, thinly sliced
• 1 small cucumber, thinly sliced or diced
• ½ cup chopped fresh parsley
• Optional extras:
  • Pickled turnips or pickled red onions
  • Sliced dill pickles
  • Crumbled feta
  • Hot sauce or chili paste

Pantry Shortcuts & Substitutions

• Use pre-minced garlic from a jar if you feel tired, but increase it slightly since jarred garlic tastes milder.
• Use a shawarma spice blend from the store and replace all the dry spices with 2–3 teaspoons of the blend.
• Swap Greek yogurt with sour cream in the sauce if that sits in your fridge already.
• Use rotisserie chicken in a pinch; toss it with a bit of the marinade spices and warm it in a skillet.

Equipment List

• Mixing bowls (one medium for marinade, one small for sauce)
• Whisk and spoon or spatula
• Cutting board and sharp knife
• Large skillet, grill pan, outdoor grill, or air fryer
• Tongs
• Measuring cups and spoons
• Small grater or microplane for garlic
• Foil or parchment for resting the cooked chicken

Tips & Tricks

• Slice the chicken into similar size strips so everything cooks at the same rate.
• Marinate at least 30 minutes, but aim for 2–4 hours in the fridge for deeper flavor.
• Pat the chicken dry a bit before cooking so it sears instead of steaming.
• Preheat your pan or grill until it feels hot; high heat builds that nice char.
• Warm the pita or flatbread right before serving so it stays soft and bendy.
• Shred the lettuce and slice veggies thin so the wrap rolls tightly and does not burst.
• Taste the garlic sauce and adjust lemon, salt, and garlic until it hits your favorite balance.
• If the sauce tastes too strong, stir in more yogurt or a splash of water to mellow it.
• Let the cooked chicken rest a few minutes, then slice it thin so it stays juicy.
• Wrap the bottom half of each Chicken Sharwama Wrap with garlic sauce in foil if you plan to serve guests or pack lunches; it keeps everything tidy.

How to Make Chicken Sharwama Wrap with garlic sauce

Marinate the Chicken

1. Add yogurt, olive oil, minced garlic, lemon juice, salt, cumin, smoked paprika, coriander, turmeric, pepper, cinnamon, and cayenne to a medium bowl. Whisk until the marinade looks smooth and creamy.
2. Slice the chicken thighs into strips or leave them whole if you prefer to slice after cooking. Add the chicken to the bowl and coat every piece thoroughly.
3. Cover and chill in the fridge for at least 30 minutes and up to 24 hours. Stir once halfway through if you marinate longer so the flavor distributes evenly.

Make the Garlic Sauce

1. Add mayonnaise, Greek yogurt, grated garlic, lemon juice, olive oil, salt, and pepper to a small bowl. Whisk until the garlic sauce turns smooth and slightly fluffy.
2. Add a splash of cold water if the sauce looks too thick; you want it spreadable but not runny. Taste and adjust salt, lemon, and garlic until it matches your preference.
3. Cover and chill while you cook the chicken so the flavors meld.

Cook the Chicken

You can use a skillet, grill pan, outdoor grill, or air fryer.

Skillet or Grill Pan Method

1. Heat a large skillet or grill pan over medium high heat and add a drizzle of olive oil.
2. Lay the marinated chicken in a single layer without crowding the pan. Cook 4–6 minutes per side until the chicken browns deeply and the center no longer looks pink.
3. Transfer the cooked chicken to a plate and cover loosely with foil. Let it rest 5 minutes, then slice into thin strips if you cooked the pieces whole.

Outdoor Grill Method

1. Preheat the grill to medium high heat and oil the grates lightly.
2. Place the marinated chicken on the grill and cook 4–6 minutes per side, depending on thickness.
3. Move the chicken to a plate, cover, and rest 5 minutes, then slice thinly.

Air Fryer Method

1. Preheat the air fryer to 380°F.
2. Arrange the marinated chicken in a single layer in the basket. Cook 10–14 minutes, shaking or flipping halfway, until the edges char slightly and the center cooks through.
3. Rest the chicken a few minutes, then slice.

Prep the Wrap Fillings

1. While the chicken cooks, shred the lettuce or cabbage and slice the tomato, onion, and cucumber.
2. Chop the parsley and set out any extras like pickles, feta, or hot sauce.
3. Warm the pita or flatbread in a dry skillet over medium heat for 20–30 seconds per side or wrap in foil and heat in a low oven.

Assemble the Chicken Sharwama Wrap with garlic sauce

1. Lay a warm pita or flatbread on a plate. Spread a generous spoonful of garlic sauce down the center, leaving space at the bottom for folding.
2. Add a layer of sliced chicken, then top with lettuce, tomato, cucumber, onion, and parsley. Add pickles or feta if you like extra tang and richness.
3. Drizzle a little more garlic sauce over the top. Fold the bottom edge up, then fold the sides over to form a snug wrap.
4. Slice in half if you want that classic cross-section, or keep it whole if you feel extra hungry.

What to Serve with Chicken Sharwama Wrap with garlic sauce

Serve this Chicken Sharwama Wrap with garlic sauce with a simple side salad, like chopped cucumber, tomato, parsley, and a squeeze of lemon. Add baked fries or potato wedges for a street food style plate that feels fun and filling. Hummus, baba ganoush, or a quick yogurt cucumber salad also pair nicely and use similar pantry ingredients. A cold sparkling water with lemon or a minty iced tea finishes the meal without stealing the spotlight.

Storage Options

• Store leftover cooked chicken in an airtight container in the fridge for up to 3–4 days.
• Keep the garlic sauce in a separate sealed container in the fridge for up to 5 days; stir before using.
• Store chopped veggies in separate containers with a paper towel to catch moisture; use within 2–3 days.
• Freeze cooked chicken in a freezer bag or container for up to 2 months; thaw overnight in the fridge.
• Reheat chicken in a skillet over medium heat with a splash of water or broth, or warm it in the air fryer for a few minutes until hot.
• Assemble wraps right before eating so the bread stays soft and the veggies stay crisp.

Chicken Shawarma Wrap with Garlic Sauce

Chicken Shawarma Wrap with garlic sauce is a smoky, tangy, ultra-garlicky wrap with juicy marinated chicken, creamy sauce, and fresh veggies tucked into warm flatbread.

Pin Recipe

Prep Time 25 minutes mins

Cook Time 20 minutes mins

Total Time 45 minutes mins

Servings: 6

Course: Chicken

Ingredients Method Notes

Ingredients

  

• 1 1/2 pounds boneless skinless chicken thighs
• 3 tablespoons plain Greek yogurt
• 3 tablespoons olive oil
• 3 cloves garlic, minced
• 2 tablespoons lemon juice
• 1 1/2 teaspoons kosher salt
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon cayenne pepper

• 1/2 cup mayonnaise
• 1/2 cup plain Greek yogurt
• 3-5 cloves garlic, very finely minced or grated
• 2-3 tablespoons lemon juice
• 2 tablespoons olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground white or black pepper
• 1-2 tablespoons cold water, to thin as needed

• 6-8 pita breads or flatbreads
• 1 cup shredded lettuce or finely shredded cabbage
• 1 large tomato, thinly sliced or diced
• 1/2 small red onion, thinly sliced
• 1 small cucumber, thinly sliced or diced
• 1/2 cup chopped fresh parsley
• pickled turnips or pickled red onions
• sliced dill pickles
• crumbled feta
• hot sauce or chili paste

Method

 

1. In a medium bowl, whisk together the Greek yogurt, olive oil, minced garlic, lemon juice, kosher salt, cumin, smoked paprika, coriander, turmeric, black pepper, cinnamon, and cayenne (if using) until smooth.
2. Slice the chicken thighs into strips or leave them whole. Add the chicken to the marinade and toss until every piece is coated well.
3. Cover and refrigerate for at least 30 minutes and up to 24 hours to let the flavors develop.

1. In a small bowl, combine the mayonnaise, Greek yogurt, grated garlic, lemon juice, olive oil, salt, and pepper.
2. Whisk until the sauce is smooth and slightly fluffy. Add a little cold water if needed to reach a spreadable consistency.
3. Taste and adjust lemon, salt, and garlic to your liking, then cover and chill until ready to serve.

1. Heat a large skillet or grill pan over medium-high heat and add a drizzle of olive oil.
2. Place the marinated chicken in a single layer in the hot pan, without crowding. Cook for 4–6 minutes per side, until deeply browned and cooked through.
3. Transfer the cooked chicken to a plate, cover loosely with foil, and let rest for about 5 minutes, then slice thinly if you cooked the pieces whole.

1. While the chicken cooks, shred the lettuce or cabbage and slice the tomato, red onion, and cucumber.
2. Chop the parsley and set out any extras like pickles, feta, or hot sauce.
3. Warm the pita or flatbread in a dry skillet over medium heat for 20–30 seconds per side or wrap in foil and warm in a low oven.

1. Lay a warm pita or flatbread on a plate and spread a generous spoonful of garlic sauce down the center, leaving space at the bottom for folding.
2. Add a layer of sliced chicken, then top with lettuce, tomato, cucumber, red onion, and parsley. Add pickles or feta if using.
3. Drizzle with a little more garlic sauce. Fold the bottom edge up, then fold the sides over to form a snug wrap.
4. Serve immediately, or wrap the bottom half in foil if packing to-go.

Notes

Nutrition Information
Approximate per serving (1 of 6, using 6 pitas, without optional extras): 520 calories; fat 30 g; saturated fat 6 g; carbohydrates 36 g; fiber 2 g; sugars 5 g; protein 27 g; sodium 990 mg. Values are estimates and will vary based on exact ingredients, brands, optional toppings, and portion size.