Mediterranean Chicken Shawarma Lettuce Wraps
Total Time: 40 minutes
Prep Time: 20 minutes
Cook Time: 20 minutes
Servings: 4
These Mediterranean Chicken Shawarma Lettuce Wraps offer all the bold, aromatic flavors of classic shawarma—without the heaviness of bread. Tender marinated chicken is grilled or pan-seared until golden and spiced to perfection, then wrapped in crisp lettuce leaves with fresh veggies and a creamy, tangy sauce. It’s light, colorful, and refreshing—perfect for lunch, dinner, or meal prep when you want something satisfying yet healthy.
Ingredients
For the Chicken Shawarma:
500g (1 lb) boneless, skinless chicken thighs or breasts
2 tbsp olive oil
2 tbsp lemon juice
2–3 cloves garlic, minced
1 tsp ground cumin
1 tsp smoked paprika
½ tsp turmeric
½ tsp ground coriander
¼ tsp ground cinnamon
Salt and black pepper, to taste
For the Lettuce Wraps:
Large lettuce leaves (such as romaine, iceberg, or butter lettuce)
1 cup diced cucumber
1 cup cherry tomatoes, halved
½ small red onion, finely chopped
2 tbsp fresh parsley, chopped
For the Sauce/Dressing (choose one):
Option 1: Garlic Yogurt Sauce
½ cup Greek yogurt
1 clove garlic, minced
1 tbsp lemon juice
Salt to taste
Option 2: Tahini Sauce
2 tbsp tahini
1 tbsp lemon juice
1 tbsp water (more as needed to thin)
½ tsp garlic powder
Pinch of salt
Instructions
Marinate the Chicken:
In a bowl, mix olive oil, lemon juice, garlic, and all the spices (cumin, paprika, turmeric, coriander, cinnamon, salt, and pepper).
Add the chicken and toss until coated. Let it marinate for at least 20 minutes (or up to 8 hours in the fridge for deeper flavor).
Cook the Chicken:
Heat a skillet or grill pan over medium heat.
Cook the chicken for 5–6 minutes per side, until golden brown and cooked through.
Transfer to a cutting board and let it rest for a few minutes, then slice thinly.
Prepare the Sauce:
In a small bowl, whisk together your chosen sauce ingredients until smooth and creamy. Adjust the consistency with a little water or lemon juice if needed.
Assemble the Lettuce Wraps:
Lay out the lettuce leaves and fill each with diced cucumber, tomatoes, onion, and chopped parsley.
Add slices of the cooked chicken on top.
Drizzle generously with your garlic yogurt or tahini sauce.
Serve:
Arrange on a platter and serve immediately. You can fold or roll the lettuce leaves like small tacos or serve them open-faced.
Tips & Variations
Choosing the Right Chicken
Thighs give you juicier, more flavorful shawarma, while breasts are leaner and cook faster.
If using chicken breasts, be careful not to overcook them—slice them thin after resting to keep them tender.
Marinade Tips
For best results, marinate the chicken for at least 1 hour. The longer it sits (up to 8 hours), the deeper the flavor.
You can add a pinch of chili flakes or cayenne pepper if you like some heat.
A touch of Greek yogurt in the marinade helps tenderize the meat and gives it a slight creaminess.
Cooking Options
Grill: Adds a smoky flavor that’s closest to authentic shawarma.
Oven: Bake at 400°F (200°C) for 20–25 minutes, flipping halfway through.
Skillet: Works great for small batches—just sear each side until golden brown and cooked through.
Lettuce Choices
Romaine is sturdy and crunchy, perfect for holding fillings.
Butter lettuce gives a soft, flexible wrap that folds easily.
You can also use collard greens or cabbage leaves for a different texture.
Sauce Variations
Try a lemon-tahini drizzle with extra olive oil for a nutty flavor.
For a creamier sauce, mix Greek yogurt with tahini for the best of both worlds.
A dash of smoked paprika or cumin in the sauce adds an earthy note that pairs beautifully with the spiced chicken.
Add a Mediterranean Touch
Sprinkle crumbled feta or Kalamata olives over the wraps for a burst of flavor.
Add roasted red peppers or pickled onions for a pop of color and tang.
For a grain base, serve the shawarma mix over quinoa or couscous instead of in lettuce wraps.
Make-Ahead & Meal Prep Tips
Cooked chicken keeps well in the fridge for up to 4 days. Reheat gently in a skillet before serving.
Store the sauce separately in a sealed container for freshness.
Assemble the wraps right before eating so the lettuce stays crisp.
Q&A
Q: Can I use store-bought shawarma seasoning?
Yes. If you’re short on time, pre-mixed shawarma seasoning works well. Just add olive oil, lemon juice, and garlic to make a quick marinade.
Q: What’s the best lettuce for wraps?
Romaine and butter lettuce are ideal because they’re sturdy and flexible. Iceberg also works if you prefer extra crunch.
Q: Can I make this recipe dairy-free?
Absolutely. Use tahini sauce or a dairy-free yogurt alternative for the garlic sauce. The rest of the recipe is naturally dairy-free.
Q: How do I keep the lettuce wraps from getting soggy?
Dry the lettuce leaves completely before assembling. Add sauce just before serving, or serve it on the side for dipping.
Q: Can I make it ahead for lunch prep?
Yes. Store cooked chicken, chopped veggies, and sauce separately in containers. Assemble just before eating to keep everything fresh and crisp.
Nutrition
(Per serving, based on 4 servings with yogurt sauce)
Calories: ~350
Protein: 32g
Fat: 20g
Carbohydrates: 10g
Fiber: 2g
Sugar: 3g
Sodium: ~520mg
(Values will vary depending on the sauce choice and lettuce type.)
Conclusion
These Mediterranean Chicken Shawarma Lettuce Wraps deliver everything you love about shawarma—spiced chicken, tangy sauce, and fresh veggies—without the heaviness of pita bread. They’re crisp, flavorful, and easy to customize, making them great for quick dinners or healthy meal prep. Whether you drizzle them with garlic yogurt or tahini, every bite is light, aromatic, and satisfying.