Irresistible Chicken Shawarma Lettuce Wraps in 30 Minutes Flat

Name: Irresistible Chicken Shawarma Lettuce Wraps in 30 Minutes Flat
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Middle Eastern
Ingredients: 2 boneless, skinless chicken fillets, thinly sliced; 2 tbsp olive oil; 1 tbsp lemon juice; 2 cloves garlic, minced; 1 tsp ground cumin; 1 tsp paprika; 1/2 tsp turmeric; 1/2 tsp salt; 1/4 tsp black pepper; 8 large lettuce leaves (romaine or butter lettuce); 1/4 cup tahini; 2 tbsp water; 1 tbsp lemon juice; 1/2 tsp salt; 1/4 tsp garlic powder; 1/4 cup chopped parsley; 1/4 cup diced tomatoes; 1/4 cup diced cucumbers

By:

Christina R. Jones

July 23, 2025

Chicken Shawarma Lettuce Wraps with Tahini Sauce

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Oh my gosh, you have to try these chicken shawarma lettuce wraps with tahini sauce! They’re my go-to when I want something light but packed with those incredible Middle Eastern flavors. The first time I made them was during my “healthy eating” phase last summer – and wow, they completely cured my craving for takeout. The smoky cumin and paprika-spiced chicken against that creamy tahini sauce? Absolute perfection. What I love most is how these wraps feel indulgent but are actually guilt-free – crisp lettuce instead of pita keeps them low-carb, and that homemade tahini sauce makes everything taste rich without weighing you down. Trust me, after one bite you’ll be as obsessed as I am!

Why You’ll Love These Chicken Shawarma Lettuce Wraps

Let me tell you why these chicken shawarma lettuce wraps with tahini sauce have become my weeknight hero:

Quick & easy: From fridge to table in 30 minutes flat – even faster than ordering takeout!
Bold flavors: That garlicky, smoky spice rub makes every bite taste like it came from your favorite Middle Eastern restaurant.
Healthy swap: Crisp lettuce leaves instead of pita keep it gluten-free and low-carb without sacrificing satisfaction.
Perfect texture: The cool crunch of veggies against warm spiced chicken? Absolute magic.
Customizable: Pile on extra toppings or dial back the spice – these wraps work however you like ’em.

Honestly, the tahini sauce alone is life-changing – creamy, tangy, and just thick enough to cling to every delicious bite.

Ingredients for Chicken Shawarma Lettuce Wraps with Tahini Sauce

Gathering the right ingredients is key to nailing these flavors – here’s exactly what you’ll need:

For the chicken: 2 boneless, skinless chicken fillets (thinly sliced against the grain), 2 tbsp olive oil, 1 tbsp freshly squeezed lemon juice (none of that bottled stuff!), 2 cloves garlic (minced – and yes, fresh makes a HUGE difference), 1 tsp each ground cumin and paprika, 1/2 tsp turmeric (my secret for that gorgeous golden color), 1/2 tsp salt, 1/4 tsp black pepper
For assembly: 8 large crisp lettuce leaves (romaine hearts or butter lettuce work best), 1/4 cup chopped fresh parsley, 1/4 cup each diced tomatoes and cucumbers (I like Persian cukes for their thin skin)
Tahini sauce magic: 1/4 cup tahini (stir the jar well first!), 2 tbsp water, 1 tbsp lemon juice, 1/2 tsp salt, 1/4 tsp garlic powder (trust me, this combo is liquid gold)

Pro tip: Measure your spices into a little bowl first – it makes the marinade process so much smoother when everything’s ready to go!

How to Make Chicken Shawarma Lettuce Wraps with Tahini Sauce

Okay friends, let’s get cooking! This is where the magic happens – turning those simple ingredients into restaurant-worthy wraps right in your own kitchen. The best part? Everything comes together in just three easy steps. I’ll walk you through each one so you get perfect results every time.

Preparing the Chicken Shawarma

First, grab that beautiful marinade you mixed earlier. Those spices need about 15 minutes to work their magic – just enough time for the chicken to soak up all that garlicky, smoky goodness while you prep other ingredients. Don’t skip this step! It makes ALL the difference.

When you’re ready to cook, heat your skillet over medium heat – you want it nice and hot but not smoking. Add the chicken in a single layer (crowding the pan = steamed chicken, and we want those gorgeous browned edges!). Cook for about 3 minutes per side until the pieces develop that perfect golden crust and register 165°F internally. Pro tip: Let the chicken rest for 2 minutes after cooking – this keeps all those delicious juices locked in.

Making the Tahini Sauce

While the chicken rests, let’s make that dreamy tahini sauce. Here’s my secret: start with just 1 tbsp of water when whisking – tahini tends to seize up at first (don’t panic, it’s normal!). Keep stirring and gradually add more liquid until it reaches a pourable but still creamy consistency. Taste as you go – sometimes I add an extra squeeze of lemon if it needs more tang. The perfect sauce should coat the back of a spoon but still drizzle beautifully over your wraps.

Assembling the Lettuce Wraps

Time for the fun part! Lay out your lettuce leaves – I like to double up for extra sturdiness. Layer ingredients strategically: chicken first (the warm pieces help soften the tahini slightly), then veggies, then a generous drizzle of sauce. Sprinkle parsley last for that fresh pop of color. Fold gently like a taco – the lettuce should hold everything together beautifully. Warning: These disappear FAST, so make extra!

Tips for Perfect Chicken Shawarma Lettuce Wraps

After making these chicken shawarma lettuce wraps with tahini sauce countless times, I’ve learned a few tricks that take them from good to “oh wow!” Here are my absolute must-dos:

Dry that chicken! Pat the slices dry with paper towels before marinating – moisture is the enemy of good browning.
Chill your lettuce in ice water for 10 minutes before assembling – it stays crisp even with warm fillings.
Sauce thickness matters – too thin and it runs everywhere, too thick and it clumps. Aim for a honey-like consistency.
Slice chicken thin against the grain – this makes every bite tender instead of chewy.
Serve immediately – these wraps shine brightest when assembled right before eating.

Follow these tips and I promise you’ll get restaurant-quality results at home!

Ingredient Substitutions & Variations

One of my favorite things about these chicken shawarma lettuce wraps with tahini sauce is how flexible they are! Here are my go-to swaps when I’m improvising:

No tahini? Greek yogurt with lemon juice makes a fantastic tangy alternative for the sauce.
Extra crunch: Add thinly sliced red onions or quick-pickled radishes for that perfect bite.
Veggie boost: Shredded carrots or julienned bell peppers bring nice color and texture.
Heat lovers: A pinch of cayenne in the marinade or harissa in the sauce kicks it up a notch.
Protein swap: Try this with thinly sliced beef or even chickpeas for a vegetarian version!

The beauty is – these wraps taste amazing no matter how you tweak them!

Storing and Reheating Chicken Shawarma Lettuce Wraps

Here’s the deal – these chicken shawarma lettuce wraps with tahini sauce taste best fresh, but if you’ve got leftovers (rare in my house!), store components separately. Keep chicken and sauce in airtight containers for 2-3 days. When ready to eat, gently reheat the chicken in a skillet – microwaving makes it rubbery. The lettuce? That’s a no-reheat zone! Just crisp it up in ice water while the chicken warms. Assemble right before eating to avoid soggy disasters.

Nutrition Information

Here’s the nutritional breakdown for these delicious chicken shawarma lettuce wraps with tahini sauce (per serving of 2 wraps): About 280 calories, 22g protein, 8g carbs, and 18g healthy fats. Remember, these values are estimates – your exact nutrition may vary slightly based on ingredient brands and portion sizes. The tahini sauce adds good fats while keeping carbs low!

FAQs About Chicken Shawarma Lettuce Wraps with Tahini Sauce

I get so many questions about these chicken shawarma lettuce wraps – here are the ones that pop up most often from friends and readers:

Can I use a different protein?

Absolutely! Thinly sliced beef or lamb work beautifully with these Middle Eastern spices. For vegetarians, chickpeas make an amazing swap – just toss them in the same marinade and roast until crispy. The tahini sauce pairs perfectly with any of these options.

How long does the tahini sauce keep?

Your homemade tahini sauce will stay fresh for about 5 days in the fridge. It might thicken up – just whisk in a teaspoon of warm water to bring it back to that perfect drizzling consistency. I always make extra because it’s incredible on salads and roasted veggies too!

Can I meal prep these wraps?

You can, with one big tip: store components separately! Pre-marinate and cook the chicken, then assemble wraps right before eating. The lettuce gets soggy if pre-wrapped – trust me, I learned this the hard way. Everything else keeps beautifully for 3 days in the fridge.

What if my tahini sauce gets too thick?

Don’t panic – tahini loves to play tricks on us! Just add warm water a teaspoon at a time, whisking constantly. If it becomes too thin, balance it with a bit more tahini. The perfect sauce should coat a spoon but still flow nicely.

Can I use bottled lemon juice?

I strongly recommend fresh lemon juice – especially for the marinade. Bottled juice can have a bitter aftertaste. But in a pinch? Sure, it’ll work – just use about 25% less since bottled juice tends to be more concentrated.