Chicken shawarma wraps with homemade tahini sauce for dinner all week every week? YES please. They’re easy to make and SO much fun to eat. I can finally skip the trip to a restaurant and whip these up in less than an hour!
Ok though. Weather tangent: Mother Nature has absolutely lost it here in Seattle. She can’t. Make up. Her mind. The daily “what to wear” has actually become a struggle. On Monday we had the warmest day ever recorded in Seattle for that date, 68 degrees in March! The next day? Back down to the 40’s, windy, cloudy, and rain.
The trees are even confused too! They were all starting to bloom and now they seem frozen in time, awaiting the return of the sun. Well, me too man. Me too. I’m so over winter. It’s not even the weather either. I would love to leave our monster heater off, sit on the back porch in the sun, and wear summer dresses with flip flops.
Soon enough though, it’ll be summer and all I’ll want is scarves, boots, and sweater weather ????, complaining bitterly about the heat.
I’m so ridiculous. I should probably just enjoy the breeze whiles it’s still here!
Aaaaaanyway, those chicken shawarma wraps. A few tips:
- I like to marinate the chicken with a bunch of spices for a bit to give it some extra flavor. At least 30 minutes, preferably an hour if you’ve got the time!
- In my opinion, chicken shawarma wraps need a little cheesy goodness. Time for some feta cheese! Instead of already crumbled, I prefer to buy a small brick of feta in the brine and cut it up myself. SO much more flavor!
- Quick note about the tahini sauce. It’s delicious and so easy to make. However, be aware that it probably will not be delicious until you add salt. Ergo, “salt to taste”. Everyone’s taste buds are different, and for this particular sauce, it’s totally up to you. In my opinion, chicken shawarma wraps aren’t complete without a little drizzle of tahini!
OH by the by, our Chicago trip is ready to go! Got our flights and our place to hang, we can’t wait to check out the Windy City! If any fellow foodies have any recs for dinner, breakfast, what have you, please let me know! Obviously we’ll be hitting up some deep dish pizza, but any other thoughts are more than welcome.
Ok peeps. Grab some pita, top with all the goodies, and enjoy some chicken shawarma wraps tonight (in less than hour!). Recipe coming right up!Print
For the Chicken
- 3 boneless, skinless chicken breast cutlets (about ¾ lb of chicken)*
- 3 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 clove garlic, minced
- 1 teaspoon cumin
- 2 teaspoons paprika
- ⅛ teaspoon cayenne pepper
- ¼ teaspoon dried oregano
- ¼ teaspoon tumeric
- ⅛ teaspoon nutmeg
- ¼ teaspoon coriander
- ½ teaspoon coarse salt
- ¼ teaspoon ground black pepper
For the Wraps
- 2 whole pita bread, warmed
- 1 small red onion, halved and thinly sliced
- 1 cucumber, quartered and thinly sliced
- 1 cup cherry tomatoes, halved
- 4 ounces greek feta, cubed/crumbled
- ½ cup pitted kalamata olives
- 1 tablespoon fresh parsley, roughly chopped
- 1 teaspoon fresh mint, roughly chopped
- 1 tablespoon olive oil
- Pinch of coarse salt and fresh ground black pepper to taste
For the Tahini Sauce
- ½ cup tahini
- 2 tablespoons plain greek yogurt
- 1 tablespoon lemon juice
- Pinch coarse salt, ground black pepper to taste
- Marinate the chicken: Whisk together all ingredients for the marinade in a large bowl or a ziploc bag. Pat chicken dry and coat in marinade. Cover bowl with plastic wrap or seal plastic bag if using, and chill for 30 minutes to an hour.
- Remove chicken from marinade and shake of any excess. Heat 1 tablespoon olive oil in a large skillet. Over medium high heat, add the chicken and cook until no longer pink, about 3 minutes per side. Remove the chicken from the pan and let rest for 5 minutes. Once rested, thinly slice and set aside in a warm place. Wipe the pan clean.
- Heat another tablespoon of olive oil in the same pan used for the chicken. Add the red onion, and cook over medium high heat until softened, about 3-4 minutes. Remove from heat and set aside.
- While the chicken is cooking, stir together cucumber, tomatoes, feta, kalamata olives, parsley, mint, and olive oil in a large bowl until combined. Add salt and pepper to taste. Set aside.
- In a small bowl, whisk together ingredients for tahini sauce, except for the water. The tahini will get very thick at first. While still whisking, slowly pour in the water to thin it out. Add salt and pepper to taste.
- Assemble the wraps: Divide the chicken and onion evenly between the two warmed pita. Top with the cucumber and tomato mixture. Drizzle with tahini sauce. Top with any extra fresh mint, parsley, and ground black pepper. Serve immediately.
Alternatively, you can use 2 chicken breasts: Pat each dry, and place between two pieces of saran wrap. Using a meat mallet (or more commonly a heavy pan), pound the chicken to about ¼ inch. Continue to marinating.