Grilled Street-Style Chicken Shawarma Wrap

By AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

Juicy grilled chicken marinated with aromatic spices wrapped in warm flatbread with fresh veggies and tangy garlic sauce. This Middle Eastern-inspired street-food recipe, ready in about 30 minutes, pairs boneless skinless chicken thighs, plain yogurt, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 360 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb boneless skinless chicken thighs
• 1/2 cup plain yogurt
• 2 tbsp olive oil
• 2 tbsp lemon juice
• 3 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp ground paprika
• 1/2 tsp ground turmeric
• 1/4 tsp ground cinnamon
• 1 tsp salt
• 1/2 tsp black pepper
• 4 flatbreads or pita
• 1/2 cup cucumber, thinly sliced
• 1/2 cup tomato, diced
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh parsley, chopped
• 1/3 cup garlic sauce (toum) or garlic aioli

The instant-read thermometer we’d check this chicken with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: In a medium bowl, combine 1/2 cup plain yogurt, 2 tbsp olive oil, 2 tbsp lemon juice, 3 minced garlic cloves, 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp ground paprika, 1/2 tsp ground turmeric, 1/4 tsp ground cinnamon, 1 tsp salt, and 1/2 tsp black pepper to create the marinade.
2. Step 2: Add 1 lb boneless skinless chicken thighs to the marinade, tossing to coat well. Cover and refrigerate for at least 2 hours or overnight for best flavor.
3. Step 3: Preheat grill or grill pan to medium-high heat (about 400°F). Remove chicken from marinade, letting excess drip off, and grill for 5-6 minutes per side until internal temperature reaches 165°F and edges are slightly charred.
4. Step 4: Let grilled chicken rest for 5 minutes, then slice into thin strips.
5. Step 5: Warm 4 flatbreads or pita on the grill or stovetop for 1 minute each side until pliable.
6. Step 6: To assemble, spread 1 tbsp garlic sauce evenly on each flatbread, add sliced chicken, then top with 1/2 cup cucumber slices, 1/2 cup diced tomato, 1/4 cup thinly sliced red onion, and 1/4 cup chopped fresh parsley.
7. Step 7: Roll up each wrap tightly, slice in half if desired, and serve immediately for a flavorful street-inspired meal.