Chicken Shawarma Wrap


4 small size Arabic breads

For the Chicken:

  • 4 boneless chicken breasts
  • ½ teaspoon cinnamon
  • ½ teaspoon allspice
  • ½ teaspoon black pepper
  • 1 teaspoon dried thyme
  • 1 teaspoon sea salt
  • 4 garlic cloves, crushed
  • ¼ teaspoon ground Mastic (optional)
  • the juice of 1 lemon
  • 5 tablespoons olive oil
  • ! onion, sliced
  • 1 to 2 tomatoes, diced
  • 2 to 3 salad leaves, chopped

For the tahini sauce:

  • 100 g tahini
  • 150 ml lemon juice
  • 40 g flat parsley leaves, chopped
  • 30 ml water
  • 1 teaspoon sea salt


  1. Pre-heat the oven to 180C / 350 F
  2. Cut the chicken in 1 cm strips and mix  with spices, lemon and oil.
  3. Place in the centre rack of a hot oven for 20 minutes.
  4. In the meantime prepare the tahini sauce. In a bowl, mix lemon, tahini and salt.  Because tahini is made from crushed sesame seeds, and is in effect a form of butter it will clump up and become thick when you add juice.
  5. Add a little water to thin it down.
  6. Once you achieve the desired consistency, which is that of single cream, add the chopped parsley.
  7. Take the chicken out of the oven and either serve it with bread and salad on the side, or roll it in a wrap.
  8. Separate the Arabic bread and place it on a work surface.
  9. Pile the tomatoes, onions and lettuce in the centre, and top with chicken slices.
  10. Drizzle with tahini sauce, roll the bread over the filling, cut in half, place on a serving plate and eat.
20 minutes

Cooking time

20 minutes

Preparation time



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