These middle eastern chicken wraps inspired by shawarma are light and full of unique flavors like cumin, smoked paprika, and cinnamon.
The marinade for these middle eastern chicken wraps is a blend of turmeric, cumin, smoked paprika, cinnamon, garlic, red pepper flakes, lemon juice, olive oil, and salt and pepper. I love the use of cinnamon in Middle Eastern dishes and it definitely sets this meal off. I let the chicken marinate overnight just because that’s how my schedule worked out, but I’m sure the flavor would soak in plenty if you marinate for just a few hours.
The big difference between these sandwiches and shawarma is that for traditional shawarma the meat is placed on a spit and grilled. For these Middle Eastern chicken wraps, we’re going to bake the meat instead. Slice the onion and put in the bottom of a glass baking dish. Then, put the chicken and the remaining marinade on top. Bake for 40 minutes, or until chicken begins to brown.
Slice the chicken and you’re ready to assemble! You can heat up the pita/naan if you prefer before spreading the hummus over it. Then top with tomatoes, cucumbers, chicken, onions and, if desired, tabbouleh and baba ganoush. If you can’t find tabbouleh and baba ganoush at the grocery store (I buy mine at the Dekalb Farmers Market), you can find a great recipe for tabbouleh here and for baba ganoush here. Enjoy!
Middle Eastern Chicken Wraps
- tabbouleh salad
- baba ganoush
- 1 cucumber sliced
- 1 tomato sliced
- Combine spices, lemon juice, olive oil, and garlic. Marinate chicken 1-6 hours.
- Layer onions on bottom of medium baking dish. Top with chicken breast and remaining marinade.
- Bake 35-45 minutes, or until chicken is cooked and golden brown.
- Slice chicken.
- Assemble wraps by spreading with hummus and topping with chicken, onions, and other desired toppings.