Shawarma-Spiced Chicken Naan Wraps with Garlic-Lemon Sauce and Potato Wedges

These shawarma-spiced chicken naan wraps are a quick and flavorful dinner that brings Middle Eastern-inspired street food to your table. Tender dark meat chicken is seasoned with a warm shawarma spice blend, then tucked into soft naan with creamy feta, tangy dill pickle and fresh tomato. A drizzle of homemade garlic-lemon sauce ties it all together, while crispy potato wedges on the side make it a complete meal.

Ready in just 30 minutes, this recipe is perfect for busy weeknights. The garlic-lemon sauce doubles as a dip for the potato wedges, adding an extra layer of flavor. Customize the heat with your favorite hot sauce and enjoy a satisfying wrap that’s sure to become a family favorite.

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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

10 ounce Diced Skinless Dark Meat ChickenView ingredient guideLike ingredientDislike ingredient

1 unit LemonView 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

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 450°F. Wash and dry produce. Cut potatoes into ½-inch-thick wedges. Quarter lemon.
2. Toss potatoes on a baking sheet with a large drizzle of oil, half the garlic powder, salt and pepper. Roast on top rack until browned and tender, 20-25 minutes.
3. While potatoes roast, drain pickle; roughly chop. Trim and halve tomato lengthwise, then thinly slice crosswise into half-moons; season with salt and pepper. In a small bowl, combine sour cream, mayonnaise, remaining garlic powder, a squeeze of lemon juice, a pinch of salt and pepper.
4. Open package of chicken and drain off any excess liquid. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken, Shawarma Spice Blend, a pinch of salt and pepper; cook, stirring occasionally, until chicken is browned and cooked through, 4-6 minutes.
5. Meanwhile, wrap naan in a damp paper towel and microwave until warm and pliable, 30-60 seconds.
6. Divide naan, flat sides up, between plates and fill with chicken, pickle, tomato, feta, half the garlic-lemon sauce and as much hot sauce as you like. Serve naan wraps with potato wedges, remaining sauce for dipping and remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use chicken breast instead of dark meat?

Yes, you can substitute chicken breast for dark meat. Keep in mind that breast meat cooks faster, so reduce the cooking time by 1-2 minutes and check for doneness.

What can I use instead of naan bread?

If you don’t have naan, you can use pita bread, flour tortillas or even lettuce wraps for a low-carb option. Warm them before filling.

How do I store leftovers?

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