Greek-Style Chicken Wraps
with Shawarma Sauce & Cucumber Carrot Salad
- Wheat
- Soy
- Milk
- Eggs
Ho-hum chicken salad gets a much-needed upgrade with this Greek-inspired wrap. Fully cooked chicken breasts are chopped and tossed in a creamy, shawarma-spiced, herbaceous, and lemony sauce. The chicken salad gets wrapped up in a soft, warm tortilla with shredded carrots and crispy cucumber. More carrots and cukes are made into a lemony salad to serve alongside for a tasty lunch. Now that’s a wrap.
Ingredients
2 unit
Flour Tortillas
(Contains: Wheat, Soy)
1.5 tablespoon
Sour Cream
(Contains: Milk)
4 ounce
Shredded Carrots
1 unit
Lemon
1.5 ounce
Greek Vinaigrette
(Contains: Eggs, Milk)
1 tablespoon
Shawarma Spice Blend
2 tablespoon
Mayonnaise
(Contains: Eggs)
1 unit
Fully Cooked Chicken Breasts
1 unit
Cucumber
Not included in your delivery
¼ teaspoon (tsp)
Sugar
Nutrition Values
Utensils
Cooking Steps
• Wash and dry produce. Quarter lemon. Thinly slice cucumber into rounds; season with salt and pepper. Dice chicken into ½-inch pieces.
• In a medium bowl, combine mayonnaise, sour cream, vinaigrette, juice from half the lemon, 1 tsp Shawarma Spice Blend (2 tsp for 4 servings), and ¼ tsp sugar (½ tsp for 4). (Use the remaining Shawarma Spice Blend as you like.) Taste and season with salt and pepper. Reserve half the sauce in a small bowl for serving.
• Add chicken to medium bowl with remaining sauce; stir until thoroughly coated.
• Wrap tortillas in damp paper towels; microwave until warm and pliable, 30 seconds.
• Place tortillas on a clean work surface. Add chicken, a few cucumber slices (we used 3-5 slices), and as many shredded carrots as you like in a line on the bottom third of each tortilla. Fold up bottom side of each tortilla over filling, then fold over left and right sides toward filling. Roll up tortillas, starting with filled sides, to form wraps.
• In a second medium bowl, combine remaining cucumber, any remaining shredded carrots, and remaining lemon juice; season with salt and pepper to taste.
• Halve wraps on a diagonal. Divide wraps and salad between plates. Serve with reserved sauce on the side for dipping or drizzling.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The shawarma sauce was a standout — creamy, well-spiced, and the clear highlight of the dish. Some found the overall flavor combination a bit vinegary; if you're sensitive to acidity, consider using slightly less vinaigrette.
- Ease of prep: This comes together in about ten minutes and is genuinely quick and easy to assemble.
- Suggestions: Warm the chicken before assembling — several customers felt cold pre-cooked chicken didn't pair as well with the other toppings. Dice the cucumber rather than slicing it into rounds to make rolling easier and distribute the dressing more evenly throughout.
- Leftovers: One customer noted the wrap tasted even better after a day in the fridge, making it a solid on-the-go lunch option.
- Tortillas: Tortillas tore or split for several customers — wrap them in a damp paper towel and microwave until fully pliable before filling to help them hold together.
Reviews from our home cooks
We did not love the cold cooked chicken. The side salad was OK. Other wraps were much better. The sauce was good, but I like when the slaw is saturated in sauce.
So easy to make and the taste is out of this world!!!
Some of the chicken was obviously infected with woody breast- where it's tough/crunches, similar to cartilage but the entire breast does it.
