When you want a fast, satisfying bite, this homemade chicken shawarma in lavash always comes through. The chicken breast is first cooked until the moisture evaporates, then seared with tomato paste and spices, staying succulent inside. Add pickled onions with herbs, fresh tomatoes, cucumbers, and a pinch of pickled cabbage, and you have the perfect wrap for lunch or dinner.
Ingredients
- Chicken breast, small dice — 1.1–1.3 lb | 500–600 g
- Thin lavash sheets, large — 2–3 pcs.
- Vegetable oil — 4–5 tbsp
- Tomato paste — 1–2 tbsp
- Water — 1/2 cup | 120 ml
- Salt — to taste
- Paprika — to taste
- Chili flakes — to taste
- Pickled onions with herbs — to taste
- Fresh tomatoes — to taste
- Pickles — to taste
- Pickled cabbage — to taste
Step-by-Step Recipe
- Cut the chicken breast into small dice.
- Transfer to a deep skillet and cook over medium heat, covered, until the meat releases its juices and the moisture begins to evaporate.
- Add the vegetable oil, tomato paste, salt, paprika, and chili flakes. Stir and cook uncovered until lightly golden.
- Pour in the water (about 1/2 cup) and simmer for another 2–3 minutes so the chicken stays especially juicy.
- Lay out a sheet of lavash. Add the hot chicken, pickled onions with herbs, sliced fresh tomatoes, pickles, and a little pickled cabbage.
- Roll up tightly, tucking in the sides. If you like, brown seam-side down in a dry skillet for 1–2 minutes.
- Slice into portions and serve immediately.
Serving and Storage
Serve the shawarma right away while the chicken is warm and the lavash still pliable. If making ahead, assemble the wraps and wrap tightly in parchment; refrigerate for up to 12 hours. Reheat in a dry skillet or on a grill so the lavash becomes soft again with a light golden crust.
📹 Watch the video recipe on our Telegram channel: @alwaysyummy
📹 Watch video recipe in our Telegram channel
Tips and Variations
- Adjust the heat with chili flakes: for a milder flavor, use sweet paprika instead.
- No tomato paste? Thick tomato sauce or adjika, thinned with water to a saucy consistency, will work well.
- Add a spoonful of yogurt or garlic sauce when assembling if you like a creamier filling.
- Is the lavash cracking? Lightly mist it with water and warm it for 10–15 seconds in a skillet — it will become more flexible.
Nutrition (per serving)
| Calories | ≈ 580 kcal |
| Protein | ≈ 38 g |
| Fat | ≈ 22 g |
| Carbohydrates | ≈ 45 g |
| Fiber | ≈ 3 g |
| Sodium | ≈ 1200 mg |
Frequently Asked Questions
What can I use instead of lavash if I don’t have any?
Use flour tortillas or pita bread. Assemble the wraps the same way; the browning time in the skillet is the same.
Can I make it without tomato paste?
Yes. Replace it with thick tomato sauce, adjika, or a little ketchup, adjusting the salt and heat to taste.
How do I quickly pickle onions for the filling?
Thinly slice the onion, mix with 1 tbsp vinegar, 1 tsp sugar, a pinch of salt, and chopped herbs. Leave for 10–15 minutes for crisp, fragrant onions.