High-Protein Grilled Chicken Shawarma Wrap with Creamy Garlic Sauce
Tender, juicy grilled chicken seasoned with warm shawarma spices, fresh crunchy vegetables, and a creamy garlic sauce—all wrapped in a soft tortilla and lightly toasted until golden. This is an easy, satisfying lunch or dinner that delivers plenty of protein and bold flavor.
Servings: 2
Prep Time: 10 minutes
Cook Time: 10–12 minutes
Total Time: 20–22 minutes
Protein: Approximately 32 g per serving*
Calories: Approximately 460 per serving*
🛒 Ingredients
For the Chicken
- 2 boneless, skinless chicken breasts, about 10–12 oz (280–340 g) total
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- ½ teaspoon ground cumin
- ½ teaspoon black pepper
- ½ teaspoon salt
For the Wraps
- 2 large flour tortillas
- 1 cup shredded lettuce
- ½ cup diced tomatoes
- ¼ cup finely diced red onion
Creamy Garlic Sauce
- ¼ cup mayonnaise
- 1 tablespoon ketchup
- 1 teaspoon garlic powder
- 1 teaspoon lemon juice
- 1 teaspoon paprika
- Pinch of salt, optional
👩🍳 Instructions
1. Prepare the Chicken
Pat the chicken breasts dry with paper towels. Slice them into thin, even strips so they cook quickly and develop a nice golden sear.
Place the chicken in a bowl and add olive oil, paprika, garlic powder, cumin, black pepper, and salt. Toss thoroughly until every piece is evenly coated.
For even more flavor, let the chicken marinate for 15–30 minutes if you have extra time.
2. Cook the Chicken
Heat a large skillet or grill pan over medium-high heat.
Add the seasoned chicken in a single layer. Avoid overcrowding the pan so the chicken can brown properly.
Cook for about 4–5 minutes, then turn the pieces and cook for another 3–5 minutes, or until golden brown and completely cooked through.
The chicken should reach an internal temperature of 165°F (74°C).
Remove from the heat and let it rest for a few minutes before assembling the wraps.
3. Make the Creamy Garlic Sauce
In a small bowl, combine the mayonnaise, ketchup, garlic powder, lemon juice, and paprika.
Mix until smooth and creamy. Taste and add a small pinch of salt if needed.
For a lighter, higher-protein sauce, you can replace part or all of the mayonnaise with plain Greek yogurt.
4. Prepare the Vegetables
Wash and prepare the lettuce, tomatoes, and red onion.
Keep the vegetables relatively dry so the tortillas don’t become soggy.
5. Assemble the Shawarma Wraps
Warm each tortilla briefly in a dry skillet or microwave until flexible.
Spread a generous spoonful of creamy garlic sauce over the center of each tortilla.
Layer on:
- Grilled chicken
- Shredded lettuce
- Diced tomatoes
- Red onion
Don’t overfill the tortillas, or they may be difficult to roll.
6. Fold and Toast
Fold the sides of the tortilla inward, then roll it tightly from the bottom to create a secure wrap.
Place the wrap seam-side down in a hot skillet.
Toast for 1–2 minutes per side, gently pressing it down, until the outside is lightly crisp and golden.
🍽️ Serve
Slice the wraps in half and serve immediately with extra garlic sauce on the side.
For a higher-protein, lower-calorie option, use high-protein tortillas and Greek yogurt in the sauce, and load the wrap with extra chicken and vegetables.
💪 Protein Tip
The chicken provides most of the protein in this recipe. To increase protein further, use lean chicken breast, a high-protein tortilla, and Greek yogurt-based garlic sauce.
*Nutrition will vary depending on the size of the chicken breasts, tortillas, mayonnaise, and other brands used.
