Crispy Chicken Shish Kebab Wraps with Garlic Sauce Tips, FAQ & printable recipe

Tips for success

For extra char on the chicken, get the pan smoking hot before adding the meat and let it sit undisturbed for 2-3 minutes to develop a crust.

If you like a little heat, add a pinch of cayenne to the marinade. The sumac onions can be made a day ahead and stored in the fridge—they'll only get better.

When pressing the wraps, use a heavy spatula or place a second skillet on top to apply even pressure. This ensures the entire surface gets crispy, not just the edges.

For a truly indulgent version, brush the outside of the flatbread with a little melted butter or oil before griddling.

Variations

• Spicy Harissa: Add 1 tablespoon harissa paste to the marinade for a smoky, spicy kick. Reduce the red pepper paste to 1 teaspoon to balance the heat.
• Lamb Version: Substitute cubed leg of lamb for the chicken. Cook to 145°F (63°C) and let rest 3 minutes before slicing. The marinade works beautifully with lamb's richness.
• Vegetarian: Replace chicken with extra-firm tofu or halloumi cubes. Marinate the tofu for 30 minutes, then sear until golden. Halloumi needs no marinating—just sear until browned.
• Herb Garden: Stir a handful of chopped fresh parsley, mint, and dill into the garlic sauce for a brighter, herbaceous finish. Also add a sprinkle of fresh herbs to the wrap before rolling.

Storage and make-ahead

Fridge

Store leftover wraps in an airtight container in the refrigerator for up to 3 days. Keep the sauce separate if possible.

Freezer

Freeze cooked wraps (without sauce) for up to 2 months. Wrap individually in foil and place in a freezer bag. Thaw overnight in the fridge before reheating.

Reheat

Reheat frozen or refrigerated wraps on a hot griddle or in a toaster oven at 375°F (190°C) for 5-7 minutes, until crisp and heated through.

Store leftover wraps in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a hot griddle or in a toaster oven until crisp again. The filling can also be stored separately and reheated.

The chicken can be marinated up to 8 hours ahead, and the sumac onions can be made a day in advance. The garlic sauce can be prepared up to 3 days ahead. Assemble and press the wraps just before serving for the best texture.

Serving ideas

Serve the wraps whole or sliced diagonally, with a bowl of extra garlic yogurt sauce for dunking. A side of pickled vegetables or a simple cucumber salad would round out the meal.

These wraps are great for lunch, dinner, or even a casual party—they're easy to eat with one hand.

For a full spread, serve with hummus, tabbouleh, or a crisp green salad.

If you have leftovers, they're delicious cold the next day, though the crispy exterior will soften. Reheat them on a griddle for that fresh-from-the-pan crunch.

Frequently asked questions

Recipe card

Crispy Chicken Shish Kebab Wraps with Garlic Sauce

Prep 25 minCook 20 minTotal 45 minServes 4

Ingredients

• 2 lb boneless skinless chicken breasts, cut into 1-inch cubes
• 1 cup Greek yogurt
• 2 tbsp fresh lemon juice
• 1 tbsp red pepper paste
• 1 tbsp sumac
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 4 large flatbreads or tortillas
• 1 cup garlic yogurt sauce (store-bought or homemade)
• 1 cup dill pickles, sliced
• 1 cup sumac onions (thinly sliced red onion tossed with sumac)
• 2 charred bell peppers, sliced

Instructions

1. In a large bowl, combine the Greek yogurt, lemon juice, red pepper paste, sumac, ground coriander, ground cumin, smoked paprika, olive oil, and minced garlic. Whisk until smooth. Add the cubed chicken breasts and toss to coat thoroughly. Cover and refrigerate for at least 30 minutes or up to 8 hours.
2. Heat a dry griddle or cast-iron skillet over high heat. Add the whole bell peppers and char on all sides until the skin is blistered and blackened, about 8 minutes. Transfer to a bowl, cover with a plate, and let steam for 5 minutes. Then peel off the skin, remove seeds, and slice into strips.
3. Heat a large skillet or griddle over medium-high heat. Add a little oil if needed. Sear the marinated chicken cubes in a single layer, working in batches if necessary. Cook until deeply browned and cooked through, about 6-8 minutes, turning occasionally. The chicken should register 165°F (74°C) in the thickest piece.
4. Warm the flatbreads on the griddle for about 30 seconds per side, just until pliable and lightly toasted. Keep them covered with a clean kitchen towel to stay soft.
5. Lay a warm flatbread on a work surface. Spread a generous spoonful of garlic yogurt sauce down the center. Top with a portion of cooked chicken, charred pepper strips, pickles, and sumac onions. Fold in the sides and roll tightly, tucking the filling as you go.
6. Place the assembled wraps seam-side down on a hot griddle or skillet. Press gently with a spatula and cook until golden brown and crispy on both sides, about 2-3 minutes per side. The surface should be crunchy and crackling.
7. Transfer the crispy wraps to a cutting board and let rest for 1 minute. Slice diagonally in half with a sharp knife. Serve immediately with extra garlic yogurt sauce for dunking.

Contains: gluten, milk

Estimated nutrition per serving

Calories

620

Protein

45 g

Carbohydrates

58 g

Fat

26 g

Automatic estimate from the ingredient list, not laboratory-verified.