Sumac-Spiced Chicken Shawarma Wraps with Garlic Yogurt Sauce

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

Tender chicken marinated with sumac and warm spices, grilled and wrapped in flatbread with crisp vegetables and a tangy garlic yogurt sauce. This middle eastern-inspired chicken ready in about 30 minutes pairs boneless skinless chicken thighs, olive oil, ground sumac for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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

• 1.5 lbs boneless skinless chicken thighs
• 3 tbsp olive oil
• 2 tbsp ground sumac
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp paprika
• 3 garlic cloves, minced
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 1 cup plain Greek yogurt
• 1 tbsp lemon juice
• 4 large flatbreads or pita pockets
• 1 medium cucumber, thinly sliced
• 2 medium tomato, thinly sliced
• 1 small red onion, thinly sliced
• 1/4 cup fresh parsley, chopped

Instructions

1. Step 1: In a large bowl, combine 1.5 lbs boneless skinless chicken thighs with 3 tbsp olive oil, 2 tbsp ground sumac, 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp paprika, 3 minced garlic cloves, 1 1/2 tsp salt, and 1/2 tsp black pepper. Toss well to coat and marinate for at least 1 hour in the refrigerator.
2. Step 2: Preheat grill or grill pan to medium-high heat. Grill the marinated chicken thighs for 5-6 minutes per side until cooked through and slightly charred. Remove and let rest for 5 minutes, then slice into thin strips.
3. Step 3: In a small bowl, mix 1 cup plain Greek yogurt with 1 tbsp lemon juice and a pinch of salt to make a garlic yogurt sauce.
4. Step 4: Warm 4 large flatbreads or pita pockets briefly on the grill or in a skillet. Spread each with a generous spoonful of the garlic yogurt sauce.
5. Step 5: Fill each flatbread with sliced grilled chicken, 1 medium thinly sliced cucumber, 2 thinly sliced tomatoes, 1 small thinly sliced red onion, and sprinkle 1/4 cup chopped fresh parsley on top. Wrap tightly and serve immediately.