Shawarma-Spiced Chicken Lettuce Wraps with Garlic Sauce

These shawarma-spiced chicken lettuce wraps bring all the bold, aromatic flavors of a classic shawarma plate into a light, refreshing lettuce cup. Juicy dark meat chicken is seasoned with a fragrant shawarma spice blend, then nestled in crisp baby lettuce leaves with juicy tomatoes and tangy quick-pickled shallots. A drizzle of creamy garlic white sauce ties everything together for a satisfying, low-carb meal.

Ready in just 25 minutes, this recipe is perfect for busy weeknights when you crave something flavorful but don’t want to spend hours in the kitchen. The combination of warm spiced chicken, cool lettuce and zesty pickled shallots creates a delightful contrast of textures and tastes. Serve these wraps as a main dish or as a fun appetizer for your next gathering.

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Ingredients

1 unit Baby LettuceView ingredient guideLike ingredientDislike ingredient

10 ounce Diced Skinless Dark Meat ChickenView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 tablespoon YogurtView ingredient guideLike ingredientDislike ingredient

5 teaspoon Red Wine VinegarView ingredient guideLike ingredientDislike ingredient

0.66 tablespoon Shawarma Spice BlendView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry the produce. Halve, peel and thinly slice the shallot. Trim the root end from the lettuce and separate the leaves. Reserve 6 whole lettuce leaves (12 for 4 servings); finely chop the remaining lettuce. Halve the tomato lengthwise, then thinly slice crosswise into half-moons.
2. In a small microwave-safe bowl, combine the shallot, red wine vinegar, ½ teaspoon sugar and ¼ teaspoon salt (1 teaspoon sugar and ½ teaspoon salt for 4 servings). Microwave until the shallot turns pink, 30-60 seconds. Set aside to pickle, stirring occasionally.
3. Heat a drizzle of oil in a large nonstick pan over medium-high heat. Add the diced chicken, chicken stock concentrate, 2 teaspoons shawarma spice blend (4 teaspoons for 4 servings), half the garlic powder, a pinch of salt and black pepper. Cook, breaking up the meat, until cooked through, 4-6 minutes. Carefully drain any excess grease from the pan.
4. While the chicken cooks, in a small bowl, whisk together the yogurt, mayonnaise and remaining garlic powder. Season with salt and pepper to taste.
5. Fill the reserved whole lettuce leaves with the chopped lettuce, cooked chicken, tomato slices and pickled shallot (drained).
6. Divide the lettuce wraps among plates and drizzle with as much garlic white sauce as desired. Serve immediately.

Recipe Tips

FAQ

Can I use chicken breast instead of dark meat?

Yes, you can substitute diced chicken breast, but dark meat stays juicier and more flavorful. If using breast, be careful not to overcook.

What can I use instead of shawarma spice blend?

You can make your own blend with cumin, coriander, paprika, turmeric, cinnamon and a pinch of cayenne. Use about 2 teaspoons total.

How do I store leftovers?

Store the cooked chicken, pickled shallots and sauce separately in airtight containers in the refrigerator for up to 3 days. Assemble wraps just before serving.