There's a super popular spot in Los Angeles that makes these Viral Chicken Shawarma Wraps that is insanely good. But the line is over 1 hour long so I figured I'd rather use that time to make these nearly as good at home.
Ask AI about this recipe
Want a summary of this recipe? Need to substitute an ingredient? Have an allergy? Ask AI.
Jump to:
- Ask AI about this recipe
- What is a Chicken Shawarma Wrap?
- Why This Viral Chicken Shawarma Wrap Belongs in Your Rotation
- Equipment You'll Need
- Ingredients for Viral Chicken Shawarma Wraps
- Customizations
- How to Make a Viral Chicken Shawarma Wrap
- Storage
- Tips to Make the Perfect Viral Chicken Shawarma Wrap
- Frequently Asked Questions
- Related Recipes You'll Love
- Viral Chicken Shawarma Wrap
What is a Chicken Shawarma Wrap?
Chicken shawarma is a Middle Eastern street food classic made by marinating chicken in a bold blend of warm spices, then cooking it until juicy and tender. This chicken shawarma wrap is simple and includes creamy garlic sauce, crunchy pickles, and thinly sliced red onion, then fried in beef tallow until crispy.
Why This Viral Chicken Shawarma Wrap Belongs in Your Rotation
- Big flavor, minimal effort: The spice marinade does all the heavy lifting so you get restaurant-level taste with a weeknight-level effort.
- That garlic sauce though: Creamy, garlicky, and tangy, it ties the whole wrap together and you will want to put it on everything.
- Crispy on the outside, juicy on the inside: Pan-frying the assembled wrap in beef tallow gives you a golden, crunchy exterior that takes this to the next level!
Equipment You'll Need
- Large mixing bowl
- Air fryer
- Knife and cutting board
- Large skillet
Ingredients for Viral Chicken Shawarma Wraps
Chicken Shawarma
- Olive oil
- Lemon juice
- Garlic
- Ground cinnamon
- Cayenne powder
- Turmeric powder
- Ground coriander
- Smoked paprika
- Ground cumin
- Salt
- Black pepper
- Chicken thighs: Boneless, skinless thighs stay juicy and tender through cooking, making them ideal for shawarma.
Garlic Sauce
- Greek yogurt: Thick and tangy, it gives the sauce body and a slight tartness that balances the richness of the mayo.
- Mayo
- Lemon juice
- Garlic
- Salt
- Cumin
- Freshly cracked black pepper
For the Wrap
- Pickles
- Red onion
- Lavash bread: A thin, soft flatbread that wraps tightly and crisps up beautifully when pan-fried. Pita cut horizontally into two thin pieces also works great.
- Beef tallow: Adds a rich, savory flavor when frying the wraps. Butter or a neutral oil works as a substitute.
Customizations
- Make it spicier: Add extra cayenne to the marinade or drizzle hot sauce inside the wrap before rolling.
- Add more toppings: Sliced tomatoes, shredded lettuce, or fresh parsley add great freshness and crunch.
- No lavash: Use flour tortillas or pita cut in half horizontally as an easy swap.
How to Make a Viral Chicken Shawarma Wrap
Marinate the Chicken
In a large bowl, combine the olive oil, lemon juice, minced garlic, ground cinnamon, cayenne powder, turmeric powder, ground coriander, smoked paprika, ground cumin, salt, and black pepper.
Mix until a thickened paste forms. Add the chicken thighs, toss to coat, and marinate for at least 30 minutes or up to overnight.
Make the Garlic Sauce
Combine the Greek yogurt, mayo, lemon juice, grated garlic, salt, cumin, and freshly cracked black pepper in a bowl. Stir until smooth and refrigerate until ready to use.
Cook the Chicken
Air fry the chicken at 425F for 11-14 minutes, or pan-fry on each side for 4-6 minutes until the internal temperature reaches 165F.
Let the chicken rest for a few minutes, then thinly slice.
Assemble the Chicken Shawarma Wraps
Lay a lavash flat and spread a generous layer of garlic sauce across it. Add sliced chicken, a few pickles, and thinly sliced red onion. Roll and wrap tightly.
Repeat with the remaining lavash breads.
Fry the Wraps
Heat 1-2 tablespoon beef tallow in a pan over medium heat and fry the wraps for 1-2 minutes on each side until golden brown and crispy.
Serve
Serve immediately with garlic sauce on the wrap.
Storage
Store leftover chicken and garlic sauce separately in airtight containers in the fridge for up to 4 days.
Reheat the chicken in a skillet or microwave and assemble fresh wraps before serving to keep them crispy.
Tips to Make the Perfect Viral Chicken Shawarma Wrap
- Do not rush the marinade: Even 30 minutes makes a difference, but overnight takes the flavor to another level.
- Rest the chicken before slicing: A few minutes of rest keeps the juices locked in for moist, flavorful slices.
- Wrap tightly: A loose wrap falls apart in the pan, so take a few extra seconds to roll it snug before frying.
Frequently Asked Questions
Can I meal prep this viral chicken shawarma wrap?
Yes! The chicken and garlic sauce can both be made ahead and stored separately in the fridge for up to 4 days. Assemble and fry the wraps fresh so everything stays crispy.
What can I use instead of lavash bread?
Lavash is ideal because it wraps tightly and crisps up beautifully, but pita cut horizontally into two thin rounds or large flour tortillas both work well.
Can I bake the chicken instead of air frying?
Absolutely. Bake the marinated chicken thighs at 425F for 20-25 minutes or until the internal temperature reaches 165F.
What is beef tallow and can I substitute it?
Beef tallow is rendered beef fat with a rich, savory flavor that makes the fried wraps incredibly delicious. Butter or a neutral oil like avocado oil works as a great substitute.
Can I make this chicken shawarma wrap without a garlic sauce?
I recommend using garlic sauce (even if it's store-bought) since the garlic sauce is a key component of this wrap.
Related Recipes You'll Love
- Viral Blanket Dumplings
- Viral Sushi Tacos
- Dumpling Bake (Viral One Pan Recipe)
- Costco Chicken Scallion Rice (Viral Recipe)
- Harissa Honey Chicken
Viral Chicken Shawarma Wrap
Equipment
Ingredients
Chicken Shawarma
- ¼ cup olive oil
- 3 tablespoon lemon juice
- 4 cloves garlic minced
- ½ teaspoon ground cinnamon
- ¾ teaspoon cayenne powder
- 2 teaspoon turmeric powder
- 2 teaspoon ground coriander
- 3 teaspoon smoked paprika
- 1 tablespoon ground cumin
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1.5 pounds chicken thighs boneless and skinless
Garlic Sauce
- ⅓ cup greek yogurt
- ⅓ cup mayo
- 2 tablespoon lemon juice
- 6 cloves garlic grated
- 1 teaspoon salt
- ¼ teaspoon ground cumin
- Freshly cracked black pepper
For the Wrap
- 6 lavash breads or 6 pita cut in half horizontally to create 2 pieces per pita
- Pickles
- Red onion thinly sliced
- Beef tallow
Instructions
- In a large bowl, combine the olive oil, lemon juice, minced garlic, ground cinnamon, cayenne powder, turmeric powder, ground coriander, smoked paprika, ground cumin, salt, and black pepper. Mix until a thickened paste forms. Add the chicken thighs and toss to coat. Marinate for at least 30 minutes or up to overnight.¼ cup olive oil, 3 Tbsp lemon juice, 4 cloves garlic, ½ tsp ground cinnamon, ¾ tsp cayenne powder, 2 tsp turmeric powder, 2 tsp ground coriander, 3 tsp smoked paprika, 1 Tbsp ground cumin, 1 tsp salt, ½ tsp ground black pepper, 1.5 pounds chicken thighs
- While the chicken marinates, make the garlic sauce by combining greek yogurt, mayo, lemon juice, grated garlic, salt, cumin, and freshly cracked black pepper in a bowl. Stir until smooth and refrigerate until ready to use.⅓ cup greek yogurt, ⅓ cup mayo, 2 Tbsp lemon juice, 6 cloves garlic, 1 tsp salt, ¼ tsp ground cumin, Freshly cracked black pepper
- Air fry the chicken at 425F for 11-14 minutes, or pan-fry on each side for 4-6 minutes until cooked through and the internal temperature reaches 165F. Let the chicken rest for a few minutes then thinly slice the chicken.
- Lay a lavash bread flat and spread a layer of garlic sauce across it. Add a handful of sliced chicken, a few pickles, and a layer of thinly sliced red onions. Roll and wrap tightly. Repeat with the remaining lavash breads.6 lavash breads, Pickles, Red onion
- Heat 1-2 tablespoon beef tallow in a pan over medium heat and fry the wraps for 1-2 minutes on each side until golden brown and crispy. Fry in batches as needed.Beef tallow
- Serve immediately with more garlic sauce on the wrap.
Notes
- 3 tablespoons olive oil
- 1 tablespoon sriracha
- 1 tablespoon tomato paste
- ½ teaspoon paprika
- Pinch of salt
A says
I don’t use air fryers, how do you suggest cooking the chicken if not in the air fryer?
Herman says
You can pan fry the chicken thighs for 4-5 minutes per side until cooked through!
Bel says
I’ve made countless recipes I’ve found online and have never once felt compelled to leave a review — until now. This chicken shawarma wrap is absolutely incredible. The marinade is so flavorful and well-balanced, and the garlic sauce takes it completely over the top.
The real proof? My notoriously picky 4-year-old, who survives almost entirely on fruit, devoured his entire wrap without hesitation. If that’s not a five-star endorsement, I don’t know what is. This one is going straight into our regular dinner rotation!
Herman says
This review is so thoughtful and kind, thank you so much! I love hearing when picky kids eat the whole thing haha
Shauna Rhea says
This sounds amazing and I am looking forward to trying it. May I ask what kind of pickles do you suggest using and how do you slice/chop them? Thanks!
Herman Chan says
I prefer dill pickles and you can slice them thin!
Christopher says
Absolutely awesome!
Herman Chan says
I appreciate it!