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

These shawarma-spiced chicken naan wraps are a flavor-packed dinner that comes together in just 30 minutes. Tender chicken breast is seasoned with a warm shawarma spice blend, then tucked into soft naan bread with creamy feta, tangy dill pickles and fresh tomato. A silky garlic-lemon sauce ties everything together-perfect for drizzling or dipping.

Alongside the wraps, crispy golden potato wedges roasted with garlic powder and lemon make the perfect side. Whether you’re looking for a quick weeknight meal or a fun twist on wrap night, this recipe delivers bold, satisfying flavors the whole family will love.

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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

10 ounce Chopped Chicken BreastView 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

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. Adjust rack to top position and preheat oven to 450°F. Wash and dry produce. Cut potatoes into ½-inch-thick wedges. Quarter the lemon.
2. Toss potatoes on a baking sheet with a large drizzle of oil, half the garlic powder (you’ll use the rest in the next step), salt and pepper. Roast on top rack until browned and tender, 20-25 minutes.
3. While potatoes roast, drain the pickle and roughly chop. Trim and halve the 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 thighs instead of chicken breast?

Yes, boneless skinless chicken thighs work well in this recipe. Adjust cooking time as needed until they reach an internal temperature of 165°F.

How do I store leftovers?

Store the components separately in airtight containers in the refrigerator for up to 2 days. Reheat the chicken and potato wedges in the oven or microwave and assemble fresh.

Can I make the garlic-lemon sauce ahead of time?

Absolutely! The sauce can be prepared up to 2 days in advance and stored in the refrigerator. Give it a stir before using.