سه نان مَگ
Homemade Chicken Shawarma with Creamy Tahini Sauce – Wrapped in Cenan Pita
Easy Chicken Shawarma Wrap with Cenan Pita Bread
If you’ve ever craved the bold, savory flavors of Middle Eastern shawarma, this homemade chicken shawarma recipe is your perfect go-to. Using Cenan’s soft, fresh pita bread, we’re keeping it simple, healthy, and packed with flavor.
This version uses marinated chicken breast, cooked golden in butter, and topped with a creamy homemade tahini-garlic sauce. The result? A flavorful wrap that’s as good as anything you’ll find at a restaurant—if not better.
🍗 Ingredients (Serves 4)
For the Chicken:
- 1 large chicken breast, sliced thin
- 1 onion (juice only)
- 2 tbsp olive oil
- 100g full-fat yogurt
- Salt, black pepper, thyme, garlic powder, and your favorite spices
- 50g butter
For the Sauce:
- 3 tbsp thick yogurt
- 1 tbsp tahini (sesame paste)
- ½ tsp garlic powder
- Salt & pepper to taste
To Serve:
- Cenan pita bread
- Fresh lettuce
- Tomato slices
👨🍳 Instructions
1. Marinate the Chicken
In a bowl, mix the chicken breast with onion juice, olive oil, yogurt, salt, pepper, thyme, garlic powder, and any other spices you love (paprika or cumin work great). Let it marinate for at least 3 hours or overnight for the best flavor.
2. Cook the Chicken
Remove the chicken from the fridge and sauté it in a non-stick pan with butter over medium heat until golden and fully cooked.
3. Make the Shawarma Sauce
In a separate bowl, mix thick yogurt, tahini, garlic powder, salt, and pepper. Stir until creamy and smooth.
4. Build the Wrap
Lay a piece of Cenan pita bread on a flat surface. Add a spoonful of the cooked chicken, drizzle generously with the sauce, and top with chopped lettuce and tomato.
Roll it up, slice if desired, and enjoy!
Why Use Cenan Pita?
Cenan’s pita bread is soft, durable, and made from whole grain flour using a no-additive, hand-free baking process. It holds up beautifully in wraps without tearing, and it complements bold Mediterranean flavors perfectly.
Quick Tip:
Wrap the assembled shawarmas in foil and heat them briefly in a sandwich press for a warm, melty finish!