Easy Oven-Roasted Chicken Shawarma Wraps with Creamy Yogurt Sauce Recipe
Deliciously seasoned chicken thighs roasted to perfection, wrapped in warm flatbread with fresh vegetables and a creamy yogurt sauce for a flavorful meal.
Ingredients
Marinade
- 4 tablespoons avocado oil (plus more for roasting)
- 2 tablespoons lemon juice (about 1 lemon)
- 4 teaspoons ground coriander
- 1 tablespoon salt
- 1 tablespoon ground cumin
- 1 tablespoon ground cardamom
- 2 teaspoons smoked paprika
- 1 teaspoon ground turmeric
- 1 teaspoon black pepper
- ½ teaspoon ground cloves
- ½ teaspoon cayenne pepper
- 8 pieces boneless skinless chicken thighs (about 2 pounds)
Yogurt Sauce
- 1 cup plain Greek yogurt
- ½ cup sour cream
- ¼ cup mayonnaise
- 1 tablespoon lemon juice
- ¼ teaspoon garlic powder
Vegetables & Wraps
- 4-6 flatbread flatbread (such as naan)
Fresh Vegetables
- Iceberg lettuce Iceberg lettuce
- Tomatoes Tomatoes, sliced
- Red onion Red onion, peeled and thinly sliced
- Cucumber Cucumber, chopped or sliced
Instructions
- Mix marinade ingredients in a bowl, coat chicken, and refrigerate for at least 3 hours.
- Whisk yogurt sauce ingredients and refrigerate until ready.
- Preheat oven to 425°F (220°C), roast chicken for 15 minutes, then broil for 2 minutes. Rest and slice thinly.
- Warm flatbread, spread with yogurt sauce, add chicken and vegetables, then roll up and serve.
Notes
For extra flavor, broil the chicken briefly for a slight char.