Indian-Style Chicken Wraps

These Indian-style chicken wraps have all the delicious flavors of traditional chicken shawarma without the lengthy all-day cooking and roasting, and we pair them in our delicious Vedgee wraps. 

Makes 6 Wraps


Yogurt Sauce

  • 1/2 cup Greek yogurt 
  • 1 teaspoon lemon juice
  • 1 tablespoon extra-virgin olive oil
  • 2 cloves minced garlic
  • Kosher salt
  • ½ teaspoon crushed red pepper flakes

For the Chicken

  • 1/2 cup extra-virgin olive oil
  • 2 teaspoons lemon juice
  • 3 cloves minced garlic
  • 2 teaspoons kosher salt
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • ½ teaspoon ground black pepper
  • ½ teaspoon ground turmeric
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon ground cinnamon
  • 2 pounds boneless skinless chicken thighs
  • Cooking spray
  • ½ large onion, thinly sliced

For Serving

  • Chopped romaine 
  • Cherry tomatoes, halved
  • Cucumber, thinly sliced
  • 6 Baby Spinach Garlic Vedgee Wraps, warmed


  • To make the yogurt sauce: In a small bowl, whisk yogurt, lemon juice, olive oil, garlic, a pinch of salt and red pepper flakes.
  • To make the chicken: In a large bowl, whisk together oil, lemon juice, garlic and spices. Add chicken, tossing to coat well. Cover and refrigerate for at least two hours or overnight.
  • Preheat oven to 425 degrees.
  • Grease a large baking sheet with cooking spray.
  • Add the onion to the chicken marinade, tossing to coat. 
  • Remove chicken and onion from the marinade and place it evenly on the prepared baking sheet.
  • Bake until the chicken is golden and cooked all the way through – about 30 minutes. 
  • Let the chicken rest for 5 minutes and thinly slice on a cutting board. 
  • To serve, top the wraps with chicken, onion, romaine, tomatoes, cucumber and yogurt sauce. 

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