Shawarma wraps are a symphony of bold flavors and satisfying textures, ready in just 35 minutes.
Tender, spiced chicken or beef is paired with crisp veggies, creamy garlic sauce, and warm, pillowy flatbread for a handheld feast.
Each bite delivers a perfect balance of savory, tangy, and fresh notes, making it a meal that’s as exciting as it is comforting.
With only 15 minutes of prep and 20 minutes of cooking, this recipe is ideal for busy weeknights or casual gatherings.
The aromatic spices, juicy meat, and vibrant toppings create a dish that’s both hearty and refreshing.
Whether you’re a shawarma enthusiast or trying it for the first time, these wraps promise to delight your taste buds and leave you craving more.
Ingredients for Shawarma Wraps
- Shawarma Spice Mix (makes extra):
- 1 tablespoon coriander
- 1 tablespoon paprika
- ½ teaspoon cumin
- ½ teaspoon cinnamon
- ¼ teaspoon ginger
- ⅛ teaspoon cayenne
- Sea salt and freshly ground black pepper (use generous pinches)
- For the Wraps:
- 1 1/2 cups roasted chickpeas (seasoned with Shawarma spice)
- 4 pitas, warmed
- Hummus (store-bought or homemade)
- 2 Persian cucumbers, thinly sliced
- 12 cherry tomatoes, quartered
- Pickled onions or thinly sliced red onion
- Handful of fresh mint leaves
- Zhoug Sauce:
- 1 cup cilantro
- 2 tablespoons extra-virgin olive oil
- 1 jalapeño (remove seeds for less heat)
- 1 garlic clove
- ¼ teaspoon cumin
- ¼ teaspoon ground coriander
- ⅛ teaspoon sea salt
- Freshly ground black pepper
- Yogurt Sauce (optional, or substitute tahini sauce):
- ½ cup plain yogurt
- ½ tablespoon extra-virgin olive oil
- ½ tablespoon fresh lemon juice
- ¼ teaspoon salt
- Freshly ground black pepper
Step-by-Step Instructions
- Preheat the oven: Set to 400°F (200°C) and line a baking sheet with parchment paper.
- Make the Shawarma Spice Mix: In a small bowl, combine coriander, paprika, cumin, cinnamon, ginger, cayenne, and generous pinches of salt and pepper. Use this to season the chickpeas before and after roasting.
- Roast the Chickpeas: Toss chickpeas with half the spice mix, spread on the baking sheet, and roast for 15-20 minutes until crispy. Toss with the remaining spice mix after roasting.
- Make the Zhoug Sauce: In a food processor, combine cilantro, olive oil, jalapeño, garlic, cumin, coriander, salt, and black pepper. Process until it reaches a pesto-like consistency.
- Make the Yogurt Sauce (optional): In a small bowl, whisk together yogurt, olive oil, lemon juice, salt, and black pepper until smooth.
- Assemble the Wraps: Warm the pitas, then spread a layer of hummus on each. Top with roasted chickpeas, cucumber slices, cherry tomatoes, pickled onions, and fresh mint. Add dots of zhoug sauce and drizzle with yogurt sauce.
- Serve and Enjoy: Fold the pitas into wraps and serve immediately for the best flavor and texture.
Spice It Up: Sauce and Topping Ideas
While the zhoug and yogurt sauce are delicious, feel free to experiment with other toppings! Add a drizzle of tahini sauce for a nutty flavor or sprinkle with crumbled feta for a tangy twist. For extra crunch, toss in some toasted pine nuts or sesame seeds.
Perfect Pairings: Serving Suggestions
These Shawarma Wraps are a meal on their own, but they pair wonderfully with a side of tabbouleh or a simple Mediterranean salad.
For a heartier spread, serve with roasted vegetables or falafel. Don’t forget a refreshing drink like mint lemonade or iced tea!
Make Ahead Magic: Storage and Reheating
Prepare the components in advance for quick assembly! Store the roasted chickpeas, zhoug, and yogurt sauce separately in airtight containers in the fridge for up to 3 days.
Warm the pitas in a skillet or microwave before serving for that fresh-from-the-oven feel.
Quick Tips: Time-Saving Hacks
Short on time? Use store-bought hummus and pre-sliced veggies to cut down on prep. For the spice mix, make a double batch and store it in a jar for future recipes. You can also roast the chickpeas while prepping the other ingredients to save time.
Customize Your Wrap: Recipe Variations
Swap the chickpeas for grilled chicken or spiced tofu for a protein twist. If you’re not a fan of cilantro, try parsley or basil in the zhoug. For a gluten-free option, use lettuce wraps or gluten-free pitas.
Shawarma Wraps
Ingredients
Shawarma Spice (makes extra)
- 1 tablespoon coriander
- 1 tablespoon paprika
- ½ teaspoon cumin
- ½ teaspoon cinnamon
- ¼ teaspoon ginger
- ⅛ teaspoon cayenne
- Sea salt and freshly ground black pepper
For the Wraps
- 1 1/2 cups Roasted Chickpeas, with Shawarma spice
- 4 pitas, warmed
- Hummus
- 2 Persian cucumbers, thinly sliced
- 12 cherry tomatoes, quartered
- Pickled onions or thinly sliced red onion
- Handful of fresh mint
Zhoug
- 1 cup cilantro
- 2 tablespoons extra-virgin olive oil
- 1 jalapeño
- 1 garlic clove
- ¼ teaspoon cumin
- ¼ teaspoon ground coriander
- ⅛ teaspoon sea salt
- Freshly ground black pepper
Yogurt sauce (optional, or make tahini sauce)
- ½ cup plain yogurt
- ½ tablespoon extra-virgin olive oil
- ½ tablespoon fresh lemon juice
- ¼ teaspoon salt
- Freshly ground black pepper
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Make the shawarma spice mix: In a small bowl, combine the coriander, paprika, cumin, cinnamon, ginger, cayenne, and pinches of salt and pepper. Use generous pinches to season the chickpeas before and after roasting them.
- Make the zhoug: Place the cilantro, olive oil, jalapeño, garlic, cumin, coriander, salt, and a few grinds of pepper in a food processor and process until you reach a pesto-like consistency.
- Make the yogurt sauce: In a small bowl, combine the yogurt, olive oil, lemon juice, salt, and several grinds of black pepper.
- Assemble the pitas with the hummus, chickpeas, cucumber, tomato, pickled onion, mint, dots of the zhoug, and drizzles of the yogurt sauce.