Name: Chicken Shawarma Wraps with Garlic Yoghurt Sauce and Crispy Fries Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Middle Eastern
Ingredients: 500 g (1 lb 2 oz) boneless, skinless chicken thighs (or chicken breast); 1 tbsp tomato paste (concentrated puree); 2 tbsp Greek yoghurt; 2 tbsp lemon juice; 1 tsp freshly minced garlic; 2 tsp ground cumin; 1 tsp ground cardamom; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp sweet paprika; 1 tsp smoked paprika; 1 tsp sea salt flakes; ½ tsp freshly cracked black pepper; 3 tbsp olive oil; ¼ cup (60 ml) water; 1 cup (250 g) Greek yoghurt; 2 tbsp toum (Middle Eastern garlic dip) or substitute: ½ tsp freshly minced garlic + ½ tsp salt; 400 g (14 oz) frozen French fries; 2 tomatoes, sliced; 1 red onion, finely sliced; 1 tbsp roughly chopped fresh mint leaves (optional); 4 Lebanese flatbreads, pita breads, wraps or naan breads; ½ tsp sumac (optional)

I am beyond excited to share with you my favorite way to enjoy Middle Eastern flavors right at home: the Chicken Shawarma Wraps with Garlic Yoghurt Sauce and Crispy Fries Recipe. This dish perfectly balances tender, spiced chicken with a creamy garlic yoghurt sauce and the addictive crunch of golden fries, all wrapped together in warm flatbread. It’s a dazzling combination of textures and tastes that feels like a special treat but is surprisingly easy to make. Every bite bursts with that irresistible shawarma charm, and I find it’s the perfect meal for casual dinners or impressing guests.

Why You'll Love This Chicken Shawarma Wraps with Garlic Yoghurt Sauce and Crispy Fries Recipe

What truly makes this Chicken Shawarma Wraps with Garlic Yoghurt Sauce and Crispy Fries Recipe stand out to me is the incredible layering of flavors. The marinade is bursting with aromatic spices like cumin, cardamom, sweet and smoked paprika, which coat the chicken thighs and give them that rich, smoky, and slightly tangy taste. When you combine that with the freshness from juicy tomatoes and crisp onions, plus the creamy tang from the garlic yoghurt sauce, you get an explosion of tastes that keep me coming back for more.

Another reason I adore this recipe is how straightforward it is to prepare. Despite the depth of flavor, assembling it doesn’t require complicated techniques or hours in the kitchen. I love that you can either marinate the chicken for quick cooking right away or let it soak overnight for a more intense flavor profile. Plus, cooking the fries separately adds that perfect crunch, making the whole wrap irresistibly satisfying. It’s definitely a manageable recipe even on busy weeknights.

This dish is my go-to whenever I want something that feels festive but doesn’t need a special occasion. It’s perfect for family dinners, weekend lunches, or even casual get-togethers where everyone can build their own wraps. The crispy fries inside the wrap are such a fun and unexpected twist that instantly makes the meal feel celebratory. Honestly, once you try this Chicken Shawarma Wraps with Garlic Yoghurt Sauce and Crispy Fries Recipe, I’m sure it’ll have a special place in your recipe rotation too.

Ingredients You'll Need

This image shows several pieces of grilled chicken thighs stacked on a white plate. The chicken has a dark, reddish-brown color with a slightly crispy and charred texture on the edges, showing visible grill marks and seasoning specks all over. The chicken looks juicy with a shiny surface caused by the marinade or oil. The white plate sits on a white marbled surface that is softly blurred in the background. photo taken with an iphone --ar 4:5 --v 7

These ingredients are wonderfully simple yet essential to create the authentic flavor and pleasing textures I love about this dish. Each component—from the spices to the fresh herbs and crisp fries—plays an important role in making every bite delicious and balanced.

TIP : You'll find the full list of ingredients and measurements in the recipe card below

Frozen French fries: The perfect crunchy, salty element that adds incredible texture inside the wrap.
Tomatoes: Fresh slices bring juicy sweetness and bright color.
Red onion: Adds a sharp bite that cuts through the richness of the chicken and sauce.
Fresh mint leaves (optional): A touch of herbal freshness that elevates the overall flavor.
Lebanese flatbreads or your choice of wraps: Soft and flexible, these hold everything together beautifully.
Sumac (optional): A tangy, lemony spice that gives an authentic Middle Eastern punch.
Greek yoghurt: The creamy base of the garlic yoghurt sauce that balances the spices perfectly.
Toum or garlic dip: This intensive garlic flavor is the soul of the sauce, but you can substitute fresh garlic and salt.
Chicken thighs: Juicier and more flavorful than breast; the star protein of this dish.
Tomato paste: Adds depth and richness to the chicken marinade.
Lemon juice: Brings brightness and tenderizes the chicken.
Ground cumin, cardamom, garlic powder, onion powder, sweet and smoked paprika: These spices create a complex shawarma seasoning blend.
Sea salt flakes and black pepper: To season perfectly.
Olive oil: Helps the chicken cook evenly and stay moist.
Water: Used to deglaze the pan and capture all the flavorful browned bits.

Directions

Step 1: Preheat your oven or air fryer to cook the frozen French fries following the package instructions. I always love starting with the fries so they’re hot and crispy when assembling the wraps.

Step 2: While the fries cook, wash and prepare the vegetables. Slice the tomatoes and finely slice the red onion. If you’re using fresh mint, give those leaves a rough chop. Setting these aside ready makes the assembly process smooth and quick.

Step 3: Make the garlic yoghurt sauce by combining Greek yoghurt with toum or your preferred garlic dip in a small bowl. If you don’t have toum, freshly minced garlic with a pinch of salt works beautifully too. Set this sauce aside—it’s the creamy, tangy component that ties everything together.

Step 4: In a large bowl, add your chicken thighs along with tomato paste, Greek yoghurt, lemon juice, minced garlic, and all the spices including cumin, cardamom, garlic powder, onion powder, sweet and smoked paprika, sea salt flakes, black pepper, and olive oil. Toss everything with tongs to coat the chicken thoroughly with the marinade.

Step 5: You have two options here. You can either cook the chicken immediately or cover and refrigerate it to marinate for up to 24 hours. I love the deep flavor that develops when marinating longer, but last-minute cooking works well too.

Step 6: Heat a heavy-based frying pan over medium-high heat until hot. Add the marinated chicken and cook for about 5 to 6 minutes on each side, until fully cooked and slightly charred. During the last 3 minutes, pour in the water to deglaze the pan, loosening all those flavorful crispy bits from the bottom.

Step 7: Remove the chicken from the pan and allow it to rest for a few minutes. Then slice it into thin strips and drizzle the pan juices over the top for extra moisture and flavor.

Step 8: Lay out your flatbread or wrap on a plate. Spread a generous amount of garlic yoghurt sauce in the center, add the sliced chicken, a handful of crispy fries, tomato slices, red onion, chopped mint, and a sprinkle of sumac if you’re using it.

Step 9: Fold the sides of the flatbread up, like a taco, to create a neat wrap. Serve immediately with extra garlic yoghurt sauce on the side for dipping. These wraps taste best hot and fresh!

Servings and Timing

This recipe makes approximately 4 servings, perfect for feeding a small family or a group of friends. The prep time is about 15 minutes if you’re ready with ingredients, while the cook time, including fries and chicken, is around 25 minutes. That means the total time needed is roughly 40 minutes from start to finish. If you choose to marinate the chicken longer, remember to add that resting time in. These timings make it an excellent choice for both weekday dinners and weekend feasts.

How to Serve This Chicken Shawarma Wraps with Garlic Yoghurt Sauce and Crispy Fries Recipe

A pita wrap filled with layers of grilled, brown and slightly charred chicken pieces on top of bright green chopped lettuce and bits of light-colored cooked onion, with a creamy white sauce with green herbs being poured over from above. The wrap is held upright, showing its fillings spilling slightly over the edge. The background has a white marbled texture with some blurred items including a bowl of the same sauce and a wedge of lemon. Photo taken with an iphone --ar 4:5 --v 7

When I serve these wraps, I love pairing them with extra sides that highlight the Middle Eastern vibe. A simple cucumber and mint salad tossed lightly with lemon juice or a crunchy tabbouleh works beautifully. For added texture, pickled vegetables make a nice contrast to the creamy yoghurt sauce and smoky chicken. If you’re aiming for a heartier meal, a side of hummus or baba ganoush never disappoints.

Presentation-wise, I find that arranging the wraps on a large platter with colorful garnishes like pomegranate seeds, extra mint sprigs, or a sprinkle of sumac makes the meal feel festive and inviting. Wrapping each portion individually in parchment paper or foil also makes them perfect for casual gatherings or picnics, keeping everything neat and easy to handle.

As for drinks, I enjoy serving these wraps with sparkling water infused with lemon or fresh mint for a refreshing, non-alcoholic choice. If you prefer wine, a crisp white like Sauvignon Blanc or a light rosé complements the spices well. For cocktails, something citrusy like a gin and tonic or a mojito enhances the overall flavor profile nicely. I always recommend serving these wraps warm to get the best texture from the fries and chicken, but they are still tasty at room temperature if you’re preparing them in advance.

Variations

I love how flexible this Chicken Shawarma Wraps with Garlic Yoghurt Sauce and Crispy Fries Recipe is for different dietary needs and flavor twists. For example, if you want a gluten-free option, swapping the flatbread for gluten-free wraps or even large lettuce leaves works wonderfully. To make it vegan, you can substitute the chicken with marinated and grilled portobello mushrooms or jackfruit and use a dairy-free yoghurt alternative for the sauce.

Flavor-wise, you might experiment with adding a drizzle of spicy harissa or a fresh chili sauce inside the wraps if you like a bit of heat. Alternatively, switching up the herbs by adding cilantro or parsley instead of mint changes the flavor profile subtly but deliciously. I sometimes roast the chicken in the oven instead of pan-frying for a hands-off cooking method with excellent results, or grill it outside on a barbecue for a smoky touch.

For a lighter take, you could bake sweet potato fries instead of regular fries for some natural sweetness and an extra dose of vitamins. I encourage you to get creative and adjust the recipe to what you have at home—this dish is all about fun, flavor, and comfort.

Storage and Reheating

Storing Leftovers

If you happen to have leftovers from this Chicken Shawarma Wraps with Garlic Yoghurt Sauce and Crispy Fries Recipe, I recommend storing the components separately for best texture. Place the sliced chicken and any extra sauce in airtight containers and refrigerate. The fries can be kept separately in a sealed container as well, though they tend to lose some crispness once refrigerated. Stored this way, leftovers will stay good for up to 3 days.

Freezing

The chicken marinated and cooked in this recipe freezes quite well. I usually freeze the cooked chicken in portioned airtight bags or containers, and it keeps in the freezer for up to 2 months. I do not recommend freezing the fries, as they usually become soggy after thawing. When you’re ready to eat, thaw the chicken overnight in the fridge before reheating.

Reheating

To reheat, the best method is warming the chicken gently in a skillet over medium heat or in the oven at around 180°C (350°F) until heated through. Adding a splash of water and covering the pan helps keep the meat juicy. Reheat the fries separately in a hot oven or air fryer to restore some crispness. Avoid microwaving them as it tends to make them rubbery. The garlic yoghurt sauce tastes best fresh but can be served chilled alongside the reheated wraps.

FAQs

Can I use chicken breast instead of thighs for this recipe?

Absolutely! Chicken breasts can be used if you prefer leaner meat. Just be mindful to not overcook them, as they dry out faster than thighs. Marinating the breasts well and cooking them to an internal temperature of 74°C (165°F) will keep them tender and flavorful.

What can I substitute for toum or the garlic dip if I can't find it?

If you don’t have toum or a Middle Eastern garlic dip on hand, a simple mixture of freshly minced garlic and a pinch of salt works beautifully in the yoghurt sauce. Alternatively, a small spoonful of garlic powder and some olive oil can approximate the flavor, though fresh garlic always gives the best punch.

Is sumac necessary in this recipe?

Sumac is optional but highly recommended if you can find it. It adds a lovely tangy and lemony zest that brightens the flavors and adds authenticity. If you don’t have sumac, a light squeeze of fresh lemon juice over the assembled wrap works as a good substitute.

Can this recipe be made ahead for meal prep?

Yes! You can marinate the chicken in advance and even cook it a day ahead. Store all components separately and assemble the wraps just before eating to keep everything fresh and crisp. The garlic yoghurt sauce can be made ahead and refrigerated for several days with no issues.

What breads work best for these wraps?

I love using Lebanese flatbreads or pita as they are soft, foldable, and soak up the juices well. Naan or large tortilla wraps are also excellent choices. If you want a gluten-free option, large lettuce leaves or gluten-free wraps work too, depending on your preference.

Conclusion

I genuinely hope you enjoy making and eating this Chicken Shawarma Wraps with Garlic Yoghurt Sauce and Crispy Fries Recipe as much as I do. It’s packed with bold, comforting flavors and textures that make every meal feel a little more special without any fuss. Give it a go, and I promise it will become an instant favorite you’ll want to make over and over again!