Spelt Chicken Shawarma Flatbread Wraps

These wraps start with a simple shawarma marinade - cumin, smoked paprika, turmeric, and a little cinnamon - and chicken thighs that cook in under 20 minutes on a hot skillet.

The flatbreads are made with spelt flour. They stay soft and pliable, which means they fold without cracking and hold the filling without falling apart.

The garlic yogurt sauce takes two minutes to mix. It cuts through the spice and keeps each bite clean and balanced.

You can marinate the chicken the night before and cook everything in one pan on a weeknight. The whole thing comes together in 40 minutes.

Why You'll Love This Recipe

Spelt flatbreads stay soft and fold without cracking
One skillet for the chicken, minimal cleanup
Chicken marinates overnight for deeper flavor
High-protein filling keeps you full longer

Marinated chicken shawarma strips charring in a cast iron skillet with tongs during cooking

Ingredient Notes

Spelt flour: White spelt flour gives the softest flatbreads. Whole spelt works but the dough is slightly denser and needs an extra tablespoon of water.
Chicken thighs: Boneless, skinless thighs stay juicy under high heat. Chicken breast works but dries out faster, so reduce cook time by 2 to 3 minutes per side.
Smoked paprika: Use smoked, not sweet. The smoke depth is what gives the shawarma marinade its char-like quality.
Greek yogurt: Full-fat Greek yogurt holds up without splitting. For a dairy-free version, use a thick coconut or soy yogurt alternative.
Ground cumin: Freshly ground cumin has more punch. If your jar has been open more than six months, use a pinch extra.
Garlic: Use fresh garlic in both the marinade and the sauce. Garlic powder can substitute in the marinade at half the amount, but not in the sauce.

Hand holding a folded spelt flatbread shawarma wrap with garlic sauce dripping over a wooden table

Prep Time 15 mins

Cook Time 25 mins

Total Time 40 mins

Cooking Method: Stovetop

Cuisine: Middle Eastern

Courses: Main Course

Difficulty: Easy

Servings: 4

Estimated Cost: 3.20

Calories: 610

Best Season: all_year_round

Dietary: Contains Dairy, Contains gluten (spelt), Contains meat, Dairy-free option available, High Protein, Nut-free

Description

Warm spelt flatbreads hold together the marinade-heavy chicken and creamy garlic sauce without going soggy. The spelt adds a mild nuttiness that balances the cumin and paprika.

Ingredients

Shawarma Chicken

700 g boneless skinless chicken thighs (cut into strips about 2 cm wide)
2 tbsp olive oil
1.5 tsp ground cumin
1.5 tsp smoked paprika
0.5 tsp ground turmeric
0.25 tsp ground cinnamon
1 tsp ground coriander
3 garlic cloves (minced)
2 tbsp lemon juice (freshly squeezed)
1 tsp salt
0.5 tsp black pepper (freshly ground)

Spelt Flatbreads

300 g white spelt flour (plus extra for dusting)
1 tsp baking powder
0.5 tsp salt
150 g plain full-fat yogurt
2 tbsp olive oil
60 ml warm water (add more 1 tbsp at a time if dough is dry)

Garlic Yogurt Sauce

200 g full-fat Greek yogurt
2 garlic cloves (minced or grated)
1 tbsp lemon juice
0.25 tsp salt
0.5 tsp dried mint or fresh mint leaves (optional)

To Serve

1 cucumber (sliced thin)
200 g cherry tomatoes (halved)
0.5 red onion (sliced thin)
a small handful fresh parsley (roughly chopped)
4 lemon wedges (for serving)

Instructions

Marinate the Chicken

1
Combine olive oil, cumin, smoked paprika, turmeric, cinnamon, coriander, garlic, lemon juice, salt, and pepper in a shallow dish.
2
Add the chicken strips and turn to coat evenly. Cover and refrigerate for at least 30 minutes, or up to 24 hours for deeper flavor.

Make the Spelt Flatbreads

3
Whisk spelt flour, baking powder, and salt together in a mixing bowl.
4
Add yogurt and olive oil, then mix with a fork until the dough starts to clump. Add warm water one tablespoon at a time until a soft, non-sticky dough forms.
5
Divide the dough into 4 equal pieces. On a lightly floured surface, roll each piece into a rough oval about 3 mm thick and 22 cm long.
6
Heat a dry 12-inch skillet over high heat. Cook each flatbread for 1 to 2 minutes per side until dark spots appear and the bread puffs slightly. Transfer to a plate and cover with a clean kitchen towel.

Make the Garlic Yogurt Sauce

7
Stir together Greek yogurt, garlic, lemon juice, salt, and mint in a small bowl until smooth. Taste and adjust lemon or salt. Set aside.

Cook the Chicken

8
Heat the same skillet over medium-high heat. Add a thin drizzle of oil if needed.
9
Cook the marinated chicken strips in a single layer for 5 to 6 minutes, turning once, until the edges char slightly and the internal temperature reaches 75 C / 165 F. Work in two batches if needed to avoid crowding.
10
Remove from heat and rest for 5 minutes before slicing if the strips are thick.

Assemble the Wraps

11
Spread a generous spoonful of garlic yogurt sauce over each warm flatbread.
12
Top with chicken strips, sliced cucumber, cherry tomatoes, and red onion. Scatter fresh parsley over the top.
13
Fold or roll the flatbread around the filling and serve with lemon wedges on the side.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 610kcal

% Daily Value *
Total Fat 22g34%
Saturated Fat 6g30%
Cholesterol 135mg45%
Sodium 780mg33%
Potassium 580mg17%
Total Carbohydrate 52g18%
Dietary Fiber 5g20%
Sugars 6g
Protein 38g76%

Vitamin A 1200 IU
Vitamin C 14 mg
Calcium 180 mg
Iron 4 mg
Vitamin D 12 IU
Vitamin E 2.5 mg
Vitamin K 30 mcg
Thiamin 0.3 mg
Riboflavin 0.35 mg
Niacin 9 mg
Vitamin B6 0.9 mg
Folate 55 mcg
Vitamin B12 0.6 mcg
Phosphorus 380 mg
Magnesium 55 mg
Zinc 3.2 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Additional Notes

Marinate chicken for at least 30 minutes - overnight gives the deepest spice flavor.
Do not crowd the pan; cook chicken in two batches if your skillet is under 12 inches.
Roll flatbread dough to 3 mm for the best soft, pliable result.
Rest sliced chicken for 5 minutes before assembling to retain moisture.
Add a squeeze of fresh lemon over the chicken just before wrapping for brightness.

Keywords: spelt chicken shawarma, spelt flatbread wraps, shawarma flatbread, spelt flour flatbread, chicken shawarma recipe, high protein spelt recipe

Equipment

12-inch cast iron or nonstick skillet
rolling pin
mixing bowls
instant-read thermometer
sharp chef's knife
shallow dish for marinating

Tips

Marinate chicken thighs for at least 30 minutes, or overnight in the fridge, for the spice to penetrate fully.
Cook flatbreads on a dry skillet over high heat for 1 to 2 minutes per side until dark spots appear.
Rest cooked chicken for 5 minutes before slicing to keep the juices inside.
Do not crowd the skillet when cooking chicken - leave space between pieces for a proper sear, not a steam.
Stack cooked flatbreads under a clean kitchen towel to trap steam and keep them pliable until serving.

Variations

Swap chicken for lamb mince cooked with the same shawarma spices for a kofta-style filling.
Use whole spelt flatbreads and add shredded red cabbage for extra crunch and fiber.
Make it dairy-free by replacing Greek yogurt with tahini thinned with lemon juice and water.

Storage and Reheating

Store cooked chicken and flatbreads separately in airtight containers in the fridge for up to 3 days. Keep the garlic yogurt sauce in a sealed jar for up to 3 days.

Reheat chicken in a dry skillet over medium heat for 3 to 4 minutes, or in a 180 C / 350 F oven for 8 minutes. Avoid the microwave if you want to keep the seared edges.

Warm flatbreads directly on a gas flame for 20 seconds per side, or in a dry pan for 1 minute. They stay soft once warmed and wrap well.

Serving Suggestions

Lay out the chicken, flatbreads, sauce, and toppings separately so everyone builds their own wrap. Sliced cucumber, halved cherry tomatoes, pickled red onion, and fresh parsley work well together.

For a more substantial meal, serve alongside a simple fattoush salad or a bowl of spiced chickpeas. Both hold up against the shawarma spices without competing.

For a lighter option, serve the sliced chicken over a bed of shredded lettuce with the flatbreads on the side for dipping. The garlic yogurt sauce doubles as a dressing.

Read it online: https://greatbritishspeltrecipes.com/recipe/spelt-chicken-shawarma-flatbread-wraps/

Valentina

A dietitian with a passion for spelt cooking. After trying different diets, I found spelt works best in my kitchen. Join me for simple, delicious recipes that bring out the best in this ancient grain!