Shawarma Wrap

Name: Shawarma Wrap
Prep time: 10 min
Cook time: 7 min
Total time: 17 min
Cuisine: Middle Eastern
Ingredients: 300 g Chicken, spit roasted and shaved; 2 Pita; 50 g Tahini, stirred; 120 g Tomato, thinly sliced; 40 g Onion, thinly sliced; 60 g Pickle, thinly sliced; ⅓ tsp Salt; ½ tsp Black pepper, ground

Shawarma Wrap · ready in 17 min · 2 servings · 622 kcal per serving · easy · 8 ingredients

A street market style wrap with warm shaved chicken, nutty tahini, tomato, onion, and sharp pickles tucked tightly into soft pita.

Prep: 10 min
Cook: 7 min
Total: 17 min
Serves: 2
kcal: 622
Difficulty: easy

Middle Eastern Main dishes Quick (30 min or less)Dairy-free High-protein (25 g+)

A QiMeal recipe · Updated 3 October 2026

Ingredients · 2 servings

300 gChicken, spit roasted and shaved
2Pita
50 gTahini, stirred
120 gTomato, thinly sliced
40 gOnion, thinly sliced
60 gPickle, thinly sliced
⅓ tspSalt
½ tspBlack pepper, ground

Equipment

stovetop, skillet, cutting board, knife, spoon, tongs, thermometer, parchment, plate

Instructions

Mise en place
Gather measured ingredients and set out a skillet, cutting board, knife, spoon, tongs, thermometer, and parchment for tight wrapping. · 3 min
What to look for: All ingredients and tools are ready on the counter.
Slice vegetables
Slice tomato, onion, and pickles thinly so they fold easily through the pita without tearing the bread. · 5 min
What to look for: Vegetables are thin, even, and easy to bend.
Warm chicken
Heat a dry skillet over medium heat, add shaved spit roasted chicken, and turn with tongs until hot and lightly browned. · 5 min
When it is done: Chicken reaches 74°C / 165°F in the thickest shaved pieces.
Warm pita
Warm pita in the same skillet for 30 seconds per side until soft, fragrant, and flexible enough to roll. · 2 min
What to look for: Pita is pliable with light warm spots.
Spread tahini
Spread tahini down the center of each warm pita, leaving the edges clear for a tight wrap. · 2 min
What to look for: Tahini forms an even strip through the center.
Fill wrap
Layer chicken, tomato, onion, and pickles over the tahini, then season with salt and black pepper. · 3 min
What to look for: Filling is centered and not spilling over the pita edges.
Roll tight
Fold the lower edge over the filling, tuck in the sides, and roll firmly in parchment to hold the shawarma shape. · 2 min
What to look for: Wrap feels compact and the seam stays closed.
Serve warm
Serve the wraps warm while the pita is soft, the chicken is juicy, and the pickles still taste bright. · 1 min
What to look for: Wraps are warm, neatly rolled, and ready to eat.

Nutrition (per serving)

kcal	622
Protein	52 g
Carbohydrates	43 g
of which sugars	3 g
Fat	26 g
of which saturated	5 g
Fibre	5 g
Sodium	1540 mg

Nutri-ScoreB

Allergens

Contains: gluten, sesame

Storage and reheating

Fridge: up to 1 days
Freezer: not recommended
Store components separately when possible, then warm the chicken and pita before assembling.

Ingredient substitutions

Chicken

Lamb: Use shaved spit roasted lamb for a richer traditional version.

Pita

Flatbread: Choose a soft flatbread that can roll without cracking.

Tahini

Mayonnaise: Use only when tahini is unavailable, as the flavor becomes creamier and less nutty.

Tomato

Onion: Use extra onion for crunch when tomato is not available.

Onion

Tomato: Use extra tomato for freshness when raw onion is too sharp.

Pickle

Onion: Use extra onion for crunch, though the wrap will lose pickle acidity.