How to Make Grilled Chicken Shawarma Wraps with Raita - A Step-by-Step Guide

If you're in the mood for a delicious and satisfying meal that's bursting with vibrant flavors, then look no further than these Grilled Chicken Shawarma Wraps with Raita. This Middle Eastern-inspired dish is a perfect marriage of marinated grilled chicken, tangy yogurt raita, and a medley of fresh vegetables all wrapped up in a warm, soft flatbread. It's a surefire way to take your taste buds on a flavor-filled journey without having to leave the comfort of your home.

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Ingredients

  • 3 tablespoons extra-virgin olive oil
  • ½ medium lemon, juiced
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • ½ teaspoon ground coriander
  • ½ teaspoon crushed red pepper flakes, or to taste
  • ½ teaspoon ground turmeric
  • ½ teaspoon salt, or to taste
  • ¼ teaspoon ground black pepper, or to taste
  • ⅛ teaspoon ground cinnamon
  • 1 pound boneless, skinless chicken thighs
  • 1 (5.3 ounce) container plain Greek yogurt
  • ½ cup peeled, shredded cucumber, drained
  • 2 tablespoons shredded yellow onion
  • 2 tablespoons chopped fresh cilantro
  • ½ teaspoon ground cumin
  • ½ teaspoon salt, or to taste
  • ¼ teaspoon ground black pepper, or to taste
  • 2 (8.8 ounce) packages naan breads (2 per package), warmed
  • 2 cups shredded lettuce
  • 4 thin slices red onion, separated into rings
  • 1 medium tomato, thinly sliced

Information

  • Prep Time: 20 mins
  • Cook Time: 15 mins
  • Additional Time: 2 hrs 10 mins
  • Total Time: 2 hrs 45 mins
  • Servings: 4
  • Yield: 4 servings

  • At least 2 hours ahead, or up to 8 hours ahead, combine olive oil, lemon juice, garlic powder, paprika, cumin, coriander, pepper flakes, turmeric, salt, pepper, and cinnamon in a bowl. Stir ingredients well and add chicken pieces. Cover and refrigerate. Stir chicken pieces and marinade about every 2 hours.
  • About 30 minutes prior to grilling, make the raita by mixing yogurt, cucumber, onion, cilantro, cumin, salt, and pepper together in a bowl. Cover and refrigerate until ready to make the wraps.
  • Preheat an outdoor gas grill for medium-high heat and lightly oil the grate.
  • Place chicken pieces in a single layer onto the oiled grate, and grill until no longer pink in the center, the juices run clear, and both sides are brown, 6 to 8 minutes per side. Timing will depend on the thickness of the chicken thighs and the distance of the grates to the heat. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  • Place grilled chicken on a cutting board and cover with aluminum foil. Allow chicken to rest 5 to 10 minutes, then cut into thin slices.
  • To assemble the wraps, divide ingredients evenly: Place chicken slices in the center of each naan bread. Top with shredded lettuce, onion rings, and tomato slices; spoon raita on top.
  • Wrap each naan around the sandwich ingredients, and serve.
  • Nutrition

    709 cal.

    • Total Fat: 30g
    • Saturated Fat: 7g
    • Cholesterol: 93mg
    • Sodium: 1133mg
    • Total Carbohydrate: 73g
    • Dietary Fiber: 14g
    • Total Sugars: 7g
    • Protein: 37g
    • Vitamin C: 17mg
    • Calcium: 45mg
    • Iron: 2mg
    • Potassium: 401mg