Description
An easy and flavorful slow cooker chicken shawarma wrap recipe perfect for busy weeknights, featuring tender spiced chicken and a creamy garlic yogurt sauce.
Ingredients
- 2 pounds boneless, skinless chicken thighs
- 2 tablespoons olive oil (extra virgin preferred)
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 2 teaspoons smoked paprika
- 1 teaspoon ground turmeric
- ½ teaspoon ground cinnamon
- 4 cloves garlic, minced (about 2 tablespoons)
- 1 teaspoon onion powder
- 1½ teaspoons salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons lemon juice (freshly squeezed)
- ½ cup plain Greek yogurt (120 ml)
- 1 clove garlic, minced (for sauce)
- 2 tablespoons fresh parsley, chopped
- 6–8 large pita breads or flatbreads
- Fresh vegetables for topping (diced cucumbers, tomatoes, red onions, pickles, shredded lettuce)
Instructions
- In a large bowl, combine olive oil, cumin, coriander, smoked paprika, turmeric, cinnamon, garlic, onion powder, salt, and black pepper. Stir to mix evenly.
- Add chicken thighs to the bowl and toss to coat thoroughly with the spice blend.
- Transfer the spiced chicken thighs to the slow cooker, spreading them out evenly.
- Cover and cook on low for 4-5 hours or on high for 2-3 hours until chicken is fall-apart tender.
- Remove chicken from slow cooker and shred using two forks or tongs.
- Return shredded chicken to the slow cooker and stir to coat in cooking juices.
- Add lemon juice to the shredded chicken and mix well.
- In a small bowl, mix Greek yogurt, minced garlic, chopped parsley, a pinch of salt, and a squeeze of lemon juice to make the garlic yogurt sauce. Adjust seasoning to taste.
- Warm pita breads or flatbreads in a dry skillet or microwave until soft and pliable.
- Assemble wraps by piling shredded chicken, fresh vegetables, and a generous drizzle of garlic yogurt sauce onto warmed pita. Roll up tightly and serve.
Notes
[‘Use chicken thighs for juicier, more tender meat; breasts tend to dry out in slow cooking.’, ‘Do not drain cooking liquid; toss shredded chicken back into juices for moistness.’, ‘Make garlic yogurt sauce ahead and refrigerate to intensify flavors.’, ‘Warm pita breads before assembling to make them pliable and less likely to tear.’, ‘Add cayenne or fresh chili for extra heat if desired.’, ‘If no slow cooker, cook in a covered Dutch oven on low heat for 1.5 to 2 hours, stirring occasionally.’]
- Prep Time: 15 minutes
- Cook Time: 4-5 hours on low or 2-3 hours on high
- Category: Main Course
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 wrap
- Calories: 350
- Sodium: 450
- Fat: 18
- Saturated Fat: 4
- Carbohydrates: 15
- Fiber: 2
- Protein: 30
Keywords: slow cooker, chicken shawarma, shawarma wrap, easy dinner, Mediterranean, crockpot recipe, weeknight meal