Shawarma Wrap with Sumac Onion Slaw and Shawarma Sauce

Tender spiced chicken thighs cooked to perfection, wrapped in soft lavash bread with a tangy sumac onion slaw and a creamy, flavorful shawarma sauce. This wrap is bursting with Middle Eastern flavors and makes for a perfect meal any time of the day.

Iram Mansoor

Shawarma Wrap with Sumac Onion Slaw and Shawarma Sauce

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Tender spiced chicken thighs cooked to perfection, wrapped in soft lavash bread with a tangy sumac onion slaw and a creamy, flavorful shawarma sauce. This wrap is bursting with Middle Eastern flavors and makes for a perfect meal any time of the day.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Marinate Time 30 minutes mins

Servings: 4 Wraps

Ingredients Method Notes

Ingredients

 

US CustomaryMetric

 

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For the Chicken:

• 2 lb boneless chicken thighs thinly sliced
• Salt to taste
• 1 tsp black pepper
• 1 tsp smoked paprika powder
• 1 tbsp garlic powder
• 1 tsp turmeric powder
• 1 tsp allspice
• 1 tsp cumin powder
• 1 tsp red chili powder
• 2 tbsp lemon juice
• 4 cloves fresh garlic crushed into a paste
• 2 tbsp olive oil
• 3 tbsp ghee or oil for cooking

For the Sumac Onion Slaw:

• 1 red onion finely chopped
• 1 cup red cabbage finely chopped
• 1/2 cup pickled cucumber chopped
• 2 Serrano peppers seeded and thinly sliced (optional, for spice)
• 1 tbsp freshly chopped parsley
• Salt to taste
• 1 tbsp sumac
• 1 tsp black pepper
• 1 tbsp lemon juice

For the Shawarma Sauce:

• 1 cup mayonnaise
• 1/2 cup sour cream
• 1/3 cup buttermilk
• Salt to taste
• 1 tsp black pepper
• 1 tbsp garlic powder
• 1 tsp smoked paprika powder
• 2 cloves fresh garlic finely minced
• 1 tbsp lemon juice
• To Assemble:
• 4 Lavash breads
• 1 cup lettuce chopped
• 2 tomatoes sliced

Method

 

Step 1: Marinate the Chicken

1. In a bowl, combine chicken thighs with salt, black pepper, garlic powder, allspice, cumin powder, smoked paprika, turmeric, red chili powder, lemon juice, garlic paste, and olive oil.
2. Mix thoroughly to coat. Cover and marinate for at least 30 minutes.

Step 2: Cook the Chicken

1. Heat ghee or oil in a skillet over medium heat.
2. Add the marinated chicken and cook for 12–15 minutes, stirring occasionally, until fully cooked and slightly browned.
3. Remove from heat and set aside.

Step 3: Make Sumac Onion Slaw

1. In a mixing bowl, combine red onion, red cabbage, pickled cucumber, Serrano peppers (if using), parsley, lemon juice, sumac, salt, and black pepper.
2. Toss well to combine.

Step 4: Prepare Shawarma Sauce

1. In another bowl, whisk together mayonnaise, sour cream, buttermilk, salt, black pepper, garlic powder, smoked paprika, minced fresh garlic, and lemon juice until smooth and creamy.

Step 5: Assemble the Wraps

1. Lay the lavash bread flat. Layer chopped lettuce, cooked chicken, sumac onion slaw, and tomato slices.
2. Drizzle generously with shawarma sauce. Wrap tightly.

Step 6: Warm and Serve

1. Lightly brush the assembled wraps with oil.
2. Heat a skillet over medium-high heat and warm the wraps for 2–3 minutes on each side until the bread is crispy and golden.
3. Serve warm and enjoy!

Notes

• For extra smoky flavor, grill the chicken instead of pan-frying.
• Add pickled turnips or cucumbers for authentic Middle Eastern flair.
• Substitute lavash with pita bread or flatbreads if preferred.
• Adjust Serrano peppers to your heat tolerance or omit for milder wraps.

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