Mediterranean Chicken Shawarma Wrap with Hummus

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-03-23 · Updated 2026-03-23

Grilled chicken shawarma in a wrap with hummus, lettuce, and pickled vegetables. This mediterranean-inspired chicken (vegetarian-friendly) ready in about 30 minutes pairs chicken breast, pita bread, hummus for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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

• 2 chicken breast
• 4 pita bread
• 1/2 cup hummus
• 1 cup lettuce
• 1/2 cup pickled cucumbers
• 1 tbsp olive oil
• 1 tsp sumac

Instructions

1. Step 1: Place the 2 chicken breasts in a shallow dish, drizzle with 1 tbsp olive oil, and sprinkle 1 tsp sumac evenly over the surface. Use your hands to press the spices into the chicken, ensuring full coverage. Let marinate at room temperature for 15 minutes, flipping once halfway through, until the chicken is slightly tender and the surface is lightly gilded. Tip: For extra flavor, refrigerate the chicken for 30 minutes before grilling.
2. Step 2: Preheat a grill or grill pan over medium-high heat (around 400°F). Pat the marinated chicken dry with paper towels, then season both sides with a pinch of salt. Place on the grill and cook for 6-8 minutes per side, until the surface is golden brown and slightly charred with visible grill marks, and the internal temperature reaches 165°F. Tip: Avoid flipping too early—let the chicken develop a crust before turning.
3. Step 3: While the chicken rests, lay 4 pita breads on a clean surface. Use a small spoon to spread a generous layer of 1/2 cup hummus evenly over each pita, leaving a 1-inch border around the edges. Tip: For a smoother spread, microwave the hummus for 30 seconds to soften it before spreading.
4. Step 4: Slice the grilled chicken into 1/2-inch strips. Place 2-3 strips on each pita, followed by 1/4 cup lettuce, 1/4 cup pickled cucumbers, and a drizzle of additional olive oil if desired. Fold the bottom edge of the pita up over the fillings, then bring the sides together and tuck them under to form a snug wrap. Tip: For easier handling, wrap the pita tightly and press gently to seal.
5. Step 5: Serve the wraps immediately while warm, or store in an airtight container in the refrigerator for up to 24 hours. Tip: To reheat, briefly microwave for 30 seconds or warm in a skillet over low heat until the pita is pliable.