Chicken Shawarma Sheet-Pan Dinner
A quick and flavorful chicken shawarma recipe made effortlessly on a sheet pan, combining marinated chicken, colorful veggies, and creamy dips for a perfect family meal.
Ingredients
Main Ingredients
- 4 cups shredded cooked chicken (preferably rotisserie) For quick preparation.
- 4 oz cream cheese, softened Adds creaminess.
- 1/4 cup Buffalo sauce For a touch of heat.
- 3 scallions, thinly sliced Provides fresh crunch.
- Kosher salt and freshly ground black pepper To taste.
- 3 cups shredded cheddar cheese (about 8 oz.) Classic choice for melty goodness.
- 3 cups shredded Monterey Jack cheese (about 8 oz.) Milder flavor; can be substituted.
- 24 small flour tortillas For wrapping the chicken filling.
- Ranch dressing, for serving Perfect dip to accompany the dish.
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- In a large bowl, mix the shredded chicken, softened cream cheese, Buffalo sauce, and sliced scallions. Season with salt and pepper to taste.
- In another bowl, combine the shredded cheddar and Monterey Jack cheeses, setting aside a cup for topping.
- Cut each tortilla in half. Layer 1 tablespoon of the cheese mixture and 1 tablespoon of the chicken mixture on each tortilla half.
- Fold the tortilla half into a cone shape, starting from the cut edge. Repeat until all ingredients are used.
- Place a small cup in the center of the baking sheet and arrange the tortilla cones pointing towards the cup.
- Sprinkle the remaining cheese mixture over the tortillas and bake for 20 to 25 minutes, until the cheese is melted and the tortillas are golden.
Serving
- Serve with ranch dressing in the center for easy dipping.
Notes
For variations, you can substitute vegetables to your liking or use different proteins. Leftovers can be stored in the fridge for up to 3 days.