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Rotisserie Chicken Shawarma Pita Wrap

Name: Rotisserie Chicken Shawarma Pita Wrap
Prep time: 25 min
Cook time: 1 min
Total time: 26 min
Ingredients: 1 cup plain whole-milk Greek yogurt; 1 clove garlic (finely minced); 1 tsp lemon zest; 2 tsp fresh lemon juice (divided); Salt and freshly ground pepper; 1/2 tsp freshly ground black pepper; 1/2 tsp ground coriander; 1/2 tsp ground cumin; 1/2 tsp smoked paprika; 1/4 tsp ground cinnamon; 1/4 tsp ground turmeric; Pinch cayenne pepper; 2 Tbsp unsalted butter; 1 Tbsp vegetable oil; 1 rotisserie chicken (chicken removed and shredded (about 4 cups)); 1 tsp lemon juice; 1 small red onion (halved, very thinly sliced); 1 large English seedless cucumber (cut into matchsticks); 1 medium carrot (peeled, cut into matchsticks); 4 radishes (trimmed, thinly sliced); 1 Tbsp + 2 tsp red wine vinegar; 1/2 cup mixed tender herbs (torn mint leaves, parsley leaves etc); 1 cup tender greens (such as spring mix or baby greens); 6 white pitas with pockets (warmed); Hot sauce (for serving)

Jul 6, 2017 | by Jennifer | Last Updated: April 10, 2021

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This chicken shawarma wrap is made easy, as it start with already cooked rotisserie chicken, combined with shawarma spices and lots of veggies, all wrapped up in a pita bread.

In the Summer, I love to make use of ready-to-go supermarket rotisserie chickens as a great meal starter. They are both handy and economical, too. I am always amazed by how much meat comes off of those little chickens! I adapted this recipe from a Bon Appetit recipe, that used left-over Thanksgiving turkey as a starting point. Instead of turkey, I'm using the rotisserie chicken. It works beautifully for a no-cook Summer meal with chicken.

For these Rotisserie Chicken Shawarma Pita Wraps, the chicken gets tossed with a great combination of spices and it flash heated in a skillet to infuse the flavours. And that's all the cooking this one needs - just about 1 minute in a skillet.

To go with the flavourful chicken is matchstick carrots, radishes and cucumber, red onion slices, some leafy greens and a lemon and garlic yogurt sauce. To keep this delicious wrap quick and easy, check out my tips below for how to easily matchstick the vegetables!

How to cut vegetables into matchsticks

There are two great ways to quickly and easily cut vegetables in to matchsticks:

Use a mandonline to slice vegetables in to 1/8-1/4 inch slices, then stack them up and use a knife to cut in to 1/8-1/4 inch slices.
Use a sharp knife to cut vegetables in to extreme diagonal slices or planks. Stack them up and use a knife to cup in to 1/8-1/4 inch slices.

Cook's Notes

While I started here with a pre-cooked, supermarket rotisserie chicken, you can start with any cooked chicken (or turkey). Simply shred and heat in the skillet with the spices.

You'll notice the pita wrap is wrapped in both parchment and foil. Using both is recommended. The parchment makes a great inner layer, next to the food, while the firmness of the foil works to keep the pita wrap tightly wrapped. To do this, cut parchment and foil squares about 10-12 inches square. Lay a square of foil on the counter, then top with a square of parchment. Lay the wrapped sandwich on top, so that a few inches of the sandwich hangs over the edge, then wrap the bottom of the sandwich tightly. Simply fold back as you eat :)