Crispy Za'atar Chicken Shawarma Protein Wraps with Quick Pickled Turnips & Garlic Tahini Sauce

These protein-packed wraps deliver authentic Middle Eastern flavors in a fraction of the time. Crispy za'atar-spiced chicken pairs perfectly with quick-pickled turnips and creamy garlic tahini. This meal proves healthy eating doesn't have to sacrifice flavor or convenience.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 1.5 lbs chicken breast, thinly sliced into strips
• 2 tbsp za'atar seasoning blend
• 2 tbsp olive oil, divided
• 1 tsp smoked paprika
• 4 large whole wheat lavash or flatbread wraps
• 1 cup shredded purple cabbage
• 1 small cucumber, thinly sliced
• 1/4 cup fresh parsley, chopped
• For quick pickled turnips: 1 cup thinly sliced turnips, 1/2 cup white vinegar, 1/2 cup water, 1 tbsp sugar, 1 tsp salt
• For garlic tahini sauce: 1/2 cup tahini, 1/4 cup lemon juice, 2 cloves garlic, minced, 1/4 cup water
• Salt and pepper to taste

Instructions

1. Thinly slice chicken breasts against the grain into strips, then toss with za'atar, smoked paprika, 1 tbsp olive oil, salt, and pepper.
2. Combine vinegar, water, sugar, and salt in a jar, add sliced turnips, and set aside to quick-pickle while chicken cooks.
3. Heat remaining olive oil in a large skillet over medium-high heat, add chicken in a single layer, and cook 5-7 minutes until crispy and browned.
4. While chicken cooks, make tahini sauce: blend tahini, lemon juice, minced garlic, and water until smooth and creamy.
5. Warm lavash wraps according to package instructions or briefly heat in a dry skillet until pliable.
6. Spread a generous layer of garlic tahini sauce down the center of each wrap.
7. Top with crispy chicken strips, shredded cabbage, cucumber slices, drained pickled turnips, and chopped parsley.
8. Fold sides of wraps inward, then roll tightly from the bottom to create secure packets.
9. Serve immediately with extra tahini sauce for dipping.
10. Optional: Cut wraps in half diagonally for easier serving.

Chef's Note

For extra crispy chicken, don't overcrowd the skillet—cook in two batches if needed. The quick-pickled turnips add a bright, tangy crunch that balances the rich tahini perfectly.

Make-Ahead Tips

Chicken can be sliced and seasoned up to 24 hours ahead. Tahini sauce keeps refrigerated for 3 days. Assembled wraps are best eaten immediately but can be wrapped tightly and refrigerated for up to 24 hours.

Substitutions

Use chicken thighs for richer flavor, cauliflower for vegetarian option, Greek yogurt thinned with lemon juice instead of tahini sauce, or tortillas instead of lavash.