Chicken Shawarma Wrap
A Signature Recipe by Chef Brazil of The Spyco Company | Serves 4
Introduction
Bringing bold spices and comforting street food flair to your kitchen, Chef Brazil of The Spyco Company presents this irresistible Chicken Shawarma Wrap. Packed with warm, spiced chicken, cool tzatziki, crisp veggies, and a charred naan base, this recipe is all about balance—flavor, texture, and nourishment.
Perfect for weeknight meals, outdoor gatherings, or a quick lunch with flair, these wraps are inspired by Middle Eastern street food and elevated with Chef Brazil’s signature twist on spice and simplicity.
See It LIVE at Healthy Flavors of the City!
Want to taste this wrap in person? Catch Chef Brazil at Healthy Flavors of the City—a vibrant culinary and wellness celebration in Washington, D.C.!
🗓 March 29, 2025
🕙 10 AM – 2 PM
📍 Benning Stoddert Recreation Center
🎟️ Free & open to the public – Registration required at foodjonezifriendz.org
At the event, Chef Brazil will be serving this flavorful dish alongside dozens of other chefs who are crafting salt-free, sugar-free meals full of flavor, culture, and heart. Plus, enjoy wellness resources, giveaways, and community connection.
Ingredients
For the Chicken
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2 tsp ground cumin
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2 tsp paprika
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1/2 tsp onion powder
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1/2 tsp garlic powder
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1/2 tsp oregano
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1/4 tsp black pepper
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1/4 tsp ground turmeric
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1 1/2 tbsp olive oil
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2 cloves garlic, minced
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2 tbsp tomato paste
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1 cup hot water
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3 cups shredded rotisserie chicken
For the Tzatziki Sauce
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1/2 cup grated English cucumber
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1/2 cup full-fat plain Greek yogurt
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1 tsp minced garlic
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1 1/2 tsp red wine vinegar
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1 large lemon, zested and juiced
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1 1/2 tbsp olive oil
For Assembly
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8 mini naan flatbreads
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1/2 large red onion, diced or thinly sliced
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2 cups diced English or Persian cucumbers
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2 cups diced cherry tomatoes
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3 tbsp minced fresh parsley (optional)
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1/2 cup crumbled feta cheese
Instructions
1. Prepare the Tzatziki Sauce
Grate the cucumber using a large-holed grater. Squeeze out excess moisture using paper towels or a clean towel. Combine with Greek yogurt, garlic, red wine vinegar, lemon zest and juice, and olive oil. Mix well and refrigerate while you prep the rest.
2. Cook the Chicken
In a small bowl, mix all spices together: cumin, paprika, onion and garlic powder, oregano, pepper, and turmeric.
Heat olive oil in a skillet over medium-high heat. Add minced garlic and sauté until fragrant. Stir in the spice blend and cook for 1 minute to bloom the flavors. Mix in tomato paste and hot water and bring to a boil. Reduce to a simmer and cook for 2–4 minutes.
Add the shredded chicken and toss to coat. Add lemon juice to finish. Remove from heat and keep warm.
3. Prep the Veggies
In a bowl, combine diced red onion, cucumber, tomatoes, and parsley if using. Season with a pinch of black pepper and toss gently.
4. Char the Naan
Lightly spray both sides of naan with cooking spray. Over a stovetop flame or grill, char each side for 10–20 seconds until slightly blackened and warm.
5. Assemble the Wraps
Lay naan flat on plates. Add a layer of spiced chicken, top with the veggie mix, spoon on tzatziki, and finish with crumbled feta. Serve immediately for best flavor and texture.
Why This Wrap Works
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No salt or sugar added – flavor comes from spice and fresh ingredients
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Easy to assemble – perfect for feeding groups or meal prepping
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Full of texture – creamy, crunchy, juicy, and warm all in one bite
About Chef Brazil & The Spyco Company

Chef Brazil, founder of The Spyco Company, is known for fusing bold global flavors with wellness-forward cooking. His recipes are approachable yet adventurous—celebrating spice, balance, and flavor without the need for excess salt or sugar. Through The Spyco Company, he brings culturally inspired meals to communities with passion and purpose.
📱 Follow Chef Brazil on Instagram at @thespycocompany
🌐 Visit thespycocompany.com to explore more recipes and culinary experiences.
Made this dish? We want to see it!
Tag @FoodJonezi and @thespycocompany with your Chicken Shawarma Wrap creations using #HealthyFlavorsDC and #SpycoEats.



