These shawarma chicken flatbread melts use Trader Joe’s shortcuts for a fast, Mediterranean-inspired dinner that tastes like takeout in just 15 minutes.
Save The Recipe
Enter your email below & we'll send a link to this recipe to your inbox & you'll subscribe for new recipes
Table of Contents
I turned Trader Joe’s Shawarma chicken into these flatbread melts! I love this recipe because it comes together with simple ingredients and delivers bold, restaurant flavor. It makes the best dinner because everyone can customize their own flatbread, so it’s a total win for feeding a crowd. This recipe feels a little special without spending a ton of time in the kitchen.
Ingredients and Estimated Cost
- Trader Joe’s Shawarma-style chicken thighs are the heart of this recipe, and using a pre-seasoned or fully prepared shortcut version keeps dinner moving. Chicken thighs stay juicy and bring that classic shawarma richness. Chicken breast can work here, too, if that is what you have, though thighs give a fuller result.
- Garlic naan or Middle Eastern flatbreads give you a soft base with enough structure to hold all the toppings. Naan makes this feel extra cozy and sturdy, though pita-style flatbreads or Greek flatbreads work nicely if that is what you pick up.
- Trader Joe’s Garlic spread dip adds a bold, creamy layer that echoes the garlicky sauce often used in shawarma wraps. If you cannot find garlic spread, whipped garlic hummus, or a thick Greek yogurt mixed with grated garlic can step in.
- Hummus adds creaminess and a little earthy flavor, helping tie the chicken and feta together. Plain hummus works great, though roasted red pepper hummus can add a little extra depth.
- Tzatziki finishes with a cool, creamy note. It balances the rich chicken and feta, keeping the flatbread from feeling heavy. A cucumber yogurt sauce or plain Greek yogurt with lemon and dill can work in its place.
- Tahini gives the final drizzle a nutty finish and makes the melts feel more restaurant-inspired. If you want a looser drizzle, stir the tahini with a splash of warm water and lemon juice, then spoon it over the top.
- Crumbled feta melts slightly under the broiler, adding salty, briny flavor to every bite. Goat cheese would give a softer finish, though feta keeps the Mediterranean feel front and center.
- Olive oil is just for the skillet, helping the chicken brown fast and pick up a little color. A neutral oil works too if needed.
- Fresh parsley adds color and a fresh finish right before serving. Fresh mint or chopped dill would work nicely if parsley is not on hand.
How To Make Chicken Shawarma Flatbread Melts
Cook the shawarma chicken in a hot skillet until browned, spread garlic dip and hummus over warmed flatbreads, then pile on the chicken and feta. Broil until hot and golden, then finish with tzatziki, tahini, and parsley for a quick dinner with big flavor.
Let me show you how:
- Sear and Cook the Chicken: Heat a drizzle of olive oil in a skillet over medium-high heat. Add the 1 pound of chicken thighs. Cook for 5 to 6 minutes until the meat is browned and cooked through.
- Build the Flatbreads: Warm the 4 naan or flatbreads. Spread the ¼ cup of garlic dip and ½ cup of hummus evenly over each piece.
- Add Toppings: Place the cooked chicken and ¾ cup of crumbled feta cheese on top of the spreads.
- Melt: Place the flatbreads under the broiler for 2 to 3 minutes. Remove them once the cheese is bubbly and golden.
- Finish: Drizzle the ½ cup of tzatziki and ¼ cup of tahini over the hot chicken. Sprinkle with fresh parsley. Serve immediately.
Top Recipe Tips
Sear the Meat High: Heat the skillet until the olive oil is shimmering. Cooking the chicken over medium-high heat creates a browned exterior.
Warm the Bread: You can warm the naan in the oven for a minute before adding the spreads. This makes the hummus and garlic dip easier to spread across the surface.
Watch the Broiler: It’s very hot. You must stay near the oven during the final melting step. Removing the pan the second the cheese is bubbly prevents the edges of the bread from burning.
If you make these Chicken Shawarma Flatbread Melts, leave a comment and share how you served them. Save this recipe for your next busy night, and pass it along to someone who loves a fast dinner with big flavor.
Chicken Shawarma Flatbread Melts
Recipe Cost 11.96 Serving Cost 2.99
Recipe Cost $ 11.96 Serving Cost $ 2.99Ingredients
- 1 lb Trader Joe's shawarma-style chicken thighs
- 4 garlic naan or Middle-Eastern flatbreads
- ¼ cup Trader Joe's garlic spread dip
- ½ cup hummus
- ½ cup tzatziki
- ¼ cup Tahini
- ¾ cup crumbled feta
- Olive oil
- Fresh parsley
Instructions
Sear the Chicken
- Heat a skillet with a drizzle of olive oil over medium-high heat. Cook the chicken for 5–6 minutes, until browned and cooked through.1 lb Trader Joe's shawarma-style chicken thighs, Olive oil
Build the Flatbreads
- Warm the naan or flatbreads.4 garlic naan or Middle-Eastern flatbreads
- Spread the garlic dip and hummus over naan or flatbreads.¼ cup Trader Joe's garlic spread dip, ½ cup hummus
- Top with chicken and feta.¾ cup crumbled feta
Melt
- Broil 2–3 minutes until bubbly and golden.
Finish
- Drizzle tzatziki and tahini.½ cup tzatziki, ¼ cup Tahini
- Sprinkle with fresh parsley. Serve.Fresh parsley
Notes
Storage & Reheating
- Store assembled flatbreads up to 2 days.
- Reheat in oven or air fryer for best texture.
Equipment
Nutrition
Did you make this recipe?
Make sure to tag @PoshPlateRecipes on Instagram for more!
Leave A Reply!