Chicken Shawarma Wraps

5 from 2 votes

30-minute Chicken Shawarma Wraps with charred naan flatbreads, seasoned rotisserie chicken, tasty veggies, and a quick and easy sauce.

Prep Time20

Cook Time10

Total Time30

Course: Dinner

Cuisine: Healthy, Indian

Keyword: Chicken Shawarma Wraps

Servings: servings

Author: Chelsea Lords

Cost: $10.30

Equipment

Large skillet

Ingredients

Chicken

2 teaspoons ground cumin
2 teaspoons paprika
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground turmeric
1 teaspoon chicken bouillon powder
1-1/2 tablespoons olive oil
2 cloves garlic minced
2 tablespoons tomato paste
1 cup hot water
3 cups shredded rotisserie chicken

Assembly

8 mini Naan I love Stonefire
1/2 large red onion diced or thinly sliced
2 cups diced English cucumber or Persian cucumbers
2 cups diced cherry tomatoes
3 tablespoons chopped fresh parsley optional

Tzatziki Sauce

1/2 cup grated English cucumber or Persian cucumber
1/2 cup plain Greek yogurt full-fat
1 teaspoon minced garlic
1-1/2 teaspoons red wine vinegar
1 large lemon zested and juiced
1-1/2 tablespoons olive oil

US - Metric

Instructions

Sauce: prepare the sauce first so it can chill before serving. Grate a cucumber with the large holes of a grater. Line a small bowl with a few paper towels (or clean kitchen towel) and place the grated cucumber on top. Squeeze out as much extra moisture as you can from the cucumber (to keep the sauce from being watery). Once drained, add to a medium bowl. Zest and juice lemon to get 1/2 tsp zest and 1 tbsp juice. Stir in the rest of the sauce ingredients as well as salt and pepper to taste (I add 1/4 tsp salt and a pinch of pepper). Cover the bowl and refrigerate until ready to serve.
Place all the chicken seasonings (including chicken bouillon powder) in a small bowl and stir together.
Heat the olive oil in a large skillet over medium-high heat. Add garlic and stir until fragrant, about 30 seconds to a minute. Add all the chicken seasonings and stir for 1 minute. Reduce heat as needed to avoid burning as the spices get fragrant. Mix in tomato paste and 1 cup hot water. Stir until combined and smooth. Bring to a boil, reduce to a rapid simmer, and cook for 2–4 minutes or until slightly thickened/reduced. Add shredded chicken and toss to combine. Taste and adjust seasonings to preference, adding additional salt if needed. Season with lemon juice (I add 2 tbsp). Remove from heat.
In a large bowl, toss the diced or thinly sliced red onion, sliced cucumber, and diced tomatoes. Add fresh parsley if desired. Season with salt and pepper (just a pinch) and toss to combine.
Lightly spray both sides of the naan with cooking spray. “Grill” naan on the stovetop over the open flame until slightly charred, about 10–20 seconds per side (see note 1). Set aside.
Add charred naan bread to plates. Top with seasoned chicken, veggies, then lots of sauce. Enjoy immediately.

Video

Notes

Note 1: Don’t have a gas stove? No problem. Here’s how to warm naan in the oven: Preheat oven to 200°F. Stack the naan in a pile and wrap in foil. Heat in the oven until warm, about 5 minutes.

Storage: Store wraps wrapped in foil or plastic wrap in the fridge for 2-3 days. Keep sauce separate to avoid sogginess. For freezing, store chicken, veggies, naan, and sauce in airtight containers, then reheat in the oven or on the stovetop.

Nutrition