This vegan shawarma pita is a wholesome twist on a Middle Eastern classic, made with tender jackfruit that mimics the texture of pulled meat.
Packed with plant-based protein, fiber, and heart-healthy fats, it’s both nourishing and satisfying.
With crisp veggies, creamy tahini, and a hint of spice, it’s a low-saturated-fat option that comes together quickly—perfect for weeknight meals, meal prep, or a flavorful grab-and-go lunch.
Shawarma Pita Tahini Sauce
Equipment
- 1 large bowl
- 2 Small mixing bowls
- 1 Non-stick pan
- 1 cutting board
- (1) Chef’s knife
Ingredients
- 2 cans young jackfruit in water or brine drained and rinsed
- 2 tablespoons shawarma paste
- 2 tablespoons olive oil
- 2 tablespoons fresh cilantro finely chopped
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 tablespoon lime juice
- 4 pita breads
- 1 cup lettuce chopped
- 2 Lebanese cucumbers thinly sliced
- 2 medium tomatoes diced
- ¼ cup red onion thinly sliced
- ¼ cup tahini sauce or more, to taste
- 2 teaspoons harissa optional, to taste
- Extra toppings: olives vegan yogurt, pickles, preserved lemon, red cabbage salad
Instructions
- Prepare the jackfruit: Drain and rinse the canned jackfruit thoroughly to wash away any brine or canning liquid. Trim off the firm core pieces and discard them. Using your hands or a fork, gently shred the jackfruit until it resembles pulled meat. This step is essential for creating that classic shawarma texture.
- Cook the jackfruit mixture: Place a non-stick pan over medium heat and add the olive oil. Once heated, stir in the shredded jackfruit along with shawarma paste, chopped cilantro, salt, black pepper, and lime juice. Sauté for 5–7 minutes, stirring occasionally, until the jackfruit absorbs the spices, turns golden brown, and develops slightly crisp edges.
- Prepare the pita and vegetables: While the jackfruit is cooking, warm the pita breads in the oven for a few minutes or lightly heat them on a dry skillet. Meanwhile, slice the cucumbers, dice the tomatoes, and thinly slice the red onion. Chop the lettuce so it’s ready for layering. Keeping the toppings fresh and crisp will balance the savory filling.
- Assemble the shawarma pitas: Cut the pitas in half to create pockets. Fill each pocket with a generous portion of the seasoned jackfruit. Layer on lettuce, cucumbers, tomatoes, and red onion. Add a spoonful of tahini sauce, drizzle with harissa if desired, and finish with any extra toppings such as pickles, vegan yogurt, or olives.
- Serve immediately: Enjoy the shawarma pitas warm, while the jackfruit is still slightly crispy and the pita soft. These wraps are best eaten fresh but can also be prepped ahead for quick, nourishing meals.
Notes
- Jackfruit is the key to creating a meaty, pulled texture without animal products.
- A good shawarma paste or spice blend makes the flavor authentic and bold.
- Crisp, fresh veggies balance the richness of the jackfruit filling.
- Tahini and harissa add creaminess and heat, but you can adjust to taste.
- Warm pita pockets make the wrap soft and easy to fill.
- Leftovers store well for several days, making this meal prep friendly.
- Extra toppings like pickles, olives, or vegan yogurt bring more layers of flavor.
- This dish can be served as a wrap or transformed into a salad bowl.
- Gluten-free pita or lettuce wraps are excellent alternatives.
- Ready in just 25 minutes, making it a quick weeknight meal.
Chef’s Secrets for Perfect Flavor
The secret to this shawarma’s success lies in how you prepare the jackfruit.
Be sure to rinse it thoroughly to remove any briney taste, and don’t skip trimming away the hard core pieces—they don’t soften well during cooking.
For maximum flavor, let the jackfruit sauté until it caramelizes slightly; this adds both color and a meaty bite.
If shawarma paste isn’t available, mix ras el hanout with paprika and turmeric for an equally bold and aromatic profile.
A touch of lime juice brightens everything, so don’t be afraid to squeeze in a little extra at the end.
Serving Suggestions Worth Trying
These shawarma pitas shine as a main dish but can be styled in many ways.
Pair them with a simple side of tabbouleh, fattoush salad, or roasted vegetables for a complete meal.
If you’re hosting, set up a DIY shawarma bar with pitas, toppings, and sauces so everyone can build their own wrap.
For lighter eating, skip the bread and serve the seasoned jackfruit over a big salad bowl with tahini dressing.
And if you like heat, a spoonful of harissa or a sprinkle of chili flakes will take the flavor to another level.
Storage Tips for Freshness
Leftover jackfruit shawarma keeps beautifully when stored correctly.
Place the cooked jackfruit in an airtight container and refrigerate for up to 4–5 days.
Reheat it in a pan over medium heat with a splash of water or oil to revive the texture.
Avoid storing assembled pitas, as the bread and veggies will get soggy—keep components separate until ready to eat.
If you want to prepare in advance, chop the vegetables ahead of time and store them in sealed containers.
This way, you can assemble fresh wraps in minutes throughout the week.
Frequently Asked Questions
1. Can I use fresh jackfruit instead of canned?
Yes, but it’s more time-consuming. Young fresh jackfruit needs to be peeled and boiled before shredding.
Canned jackfruit is much more convenient for everyday cooking.
2. What can I substitute for shawarma paste?
You can make your own spice blend using 2 tablespoons ras el hanout, ½ teaspoon paprika, and ½ teaspoon turmeric.
Mix it with a little olive oil to form a paste.
3. How do I make this gluten-free?
Swap the pita bread for gluten-free pita, flatbread, or even large lettuce leaves.
The filling and toppings are naturally gluten-free.
4. Is this recipe suitable for meal prep?
Absolutely! Cook the jackfruit ahead of time and store it in the fridge.
Keep toppings and pita separate, then assemble when ready to eat for the freshest taste.
5. Can I freeze the jackfruit filling?
Yes, the cooked jackfruit can be frozen for up to 2 months.
Defrost in the refrigerator overnight, then reheat in a pan before serving.
