Shawarma-Spiced Shrimp and Feta Naan Wraps with Potato Wedges

These Shawarma-Spiced Shrimp and Feta Naan Wraps are a quick and flavorful dinner option that brings Middle Eastern-inspired tastes to your table. Juicy shrimp are seasoned with a warm shawarma spice blend, then nestled in soft naan with creamy feta, tangy dill pickles and fresh tomatoes. A homemade garlic-lemon sauce adds a bright, zesty finish.

Pair these wraps with crispy oven-baked potato wedges for a satisfying meal that comes together in just 30 minutes. Perfect for busy weeknights when you crave something delicious without spending hours in the kitchen.

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Ingredients

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit Sliced Dill PickleView ingredient guideLike ingredientDislike ingredient

0.5 cup Feta CheeseView ingredient guideLike ingredientDislike ingredient

16 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

2 unit Naan BreadView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

1 tablespoon Shawarma Spice BlendView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

2 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 450°F (230°C) and adjust a rack to the top position. Wash and dry the potatoes, then cut them into ½-inch-thick wedges. Quarter the lemon.
2. On a baking sheet, toss the potato wedges with a generous drizzle of oil, half the garlic powder, salt and pepper. Roast on the top rack until golden and tender, about 20-25 minutes.
3. While the potatoes roast, drain the pickle and roughly chop it. Halve the tomato lengthwise, then slice crosswise into thin half-moons; season with salt and pepper. In a small bowl, mix the sour cream, mayonnaise, remaining garlic powder, a squeeze of lemon juice and a pinch of salt and pepper to make the garlic-lemon sauce.
4. Pat the shrimp dry with paper towels. Heat a drizzle of oil in a large pan over medium-high heat. Add the shrimp, shawarma spice blend, salt and pepper. Cook, stirring occasionally, until the shrimp are pink and cooked through, 4-6 minutes.
5. Wrap the naan in damp paper towels and microwave until warm and pliable, 30-60 seconds.
6. Divide the warm naan between plates, flat sides up. Fill with the cooked shrimp, chopped pickle, sliced tomato, crumbled feta and a drizzle of half the garlic-lemon sauce. Add hot sauce to taste. Serve with the potato wedges, remaining sauce for dipping and lemon wedges on the side.

Recipe Tips

FAQ

Can I use chicken instead of shrimp?

Yes, you can substitute boneless chicken thighs or breasts. Cook until browned and cooked through, adjusting time as needed.

What can I use instead of naan?

Pita bread or flatbreads work well as substitutes. Warm them before serving.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 2 days. Reheat shrimp and potatoes in a skillet or oven.