Easy Sheet Pan Chicken Shawarma Lettuce Wraps
Craving the bold flavors of shawarma without the extra time or heavy carbs? This sheet pan chicken shawarma recipe gives you all the Middle Eastern taste with a lighter, fresher twist—served in crisp lettuce leaves instead of pita.
Inspired by the classic doner kebab, this version uses boneless chicken thighs roasted on a sheet pan with onions, coated in fragrant ras el hanout spice blend and lemon zest. The chicken comes out juicy, flavorful, and ready in about 20 minutes.
Ingredients at a Glance:
- For the chicken: Olive oil, garlic, lemon zest, ras el hanout, salt, boneless chicken thighs, yellow onion
- For the sauce: Greek yogurt, tahini, za’atar, lemon juice, olive oil
- Toppings: Lettuce leaves, cucumber, tomatoes, fresh mint, optional sumac
Quick Instructions:
- Roast it up: Toss chicken and onions in spices and roast at 400°F for 20 minutes. Slice once cooked.
- Mix the sauce: Combine yogurt, tahini, za’atar, lemon juice, and olive oil for a creamy, herby topping.
- Assemble: Fill lettuce leaves with chicken, veggies, and herbs. Top with sauce and a pinch of sumac if desired.
Why You’ll Love It:
- One-pan cleanup
- Light, fresh, and protein-packed
- Big flavor in under 30 minutes
- Gluten-free and easy to customize
This dish brings the spirit of street food to your table—with less mess and more greens. Perfect for weeknight dinners, summer lunches, or sharing with friends.
