Chicken Shawarma Wrap

chicken schwarma wrap with cucumber, cherry tomatoes, and lemons

5 from 1 vote

This low carb chicken shawarma wrap is overflowing with delicious, aromatic flavors of Middle Eastern cuisine. Perfect healthy option for any meal!

Prep Time10

Cook Time18

Additional Time3

Total Time3 28

Course: Salads and Sides

Cuisine: Middle Eastern

Keyword: chicken shawarma, chicken wraps

Servings: servings

Calories: 386kcal

Ingredients

For the Marinade

2 - 3 cloves garlic minced
1½ teaspoons ground coriander
1 teaspoon ground cumin
½ teaspoon allspice
¼ teaspoon turmeric
½ teaspoon ground cinnamon
¼ teaspoon cayenne pepper
1½ teaspoons smoked paprika
2 tablespoons fresh lemon juice
3 tablespoons extra virgin olive oil
Sea salt and black pepper to taste
6 chicken thighs boneless and skinless
2 tablespoons extra virgin olive oil

For the Greek Yogurt Dressing

1 cup Greek yogurt
1 clove garlic grated
2 teaspoons ground cumin
1 teaspoon dried dill weed
1 tablespoon fresh lemon juice
Sea salt and black pepper to taste

For the Wraps

Bibb or Romaine lettuce leaves
Tomato slices
Cucumber slices

Instructions

In a medium bowl, combine garlic, spices, lemon juice, and extra virgin olive oil. Season with salt and black pepper, to taste, and whisk to combine.
Place chicken thighs in a large, sealable plastic bag and pour marinade mixture on top. Seal the bag and gently turn to thoroughly coat chicken. Place in the refrigerator for several hours to overnight.
To prepare the yogurt sauce, combine all ingredients in a glass or other non-reactive bowl and stir to combine. Cover and place in the refrigerator until ready to use.
Heat olive oil in a large skillet over medium-high heat. Remove chicken from bag and discard remaining marinade. Add the chicken to the hot skillet and brown on each side, approximately 2 minutes per side. Season with additionalsalt and black pepper, if desired.
Reduce heat to medium and continue cooking until chicken is cooked through, approximately 6-7 minutes per side. Remove from heat and let cool for several minutes.
Slice chicken and arrange on lettuce leaves and top with tomatoes and cucumbers. Drizzle with Greek yogurt dressing and serve immediately. Enjoy!

Notes

For quick make-ahead meals, double or triple this recipe and prepare several freezers bags with chicken and marinade at once. Then, place each bag in freezer until ready to use. Pull out a bag the night before preparing to give the chicken a chance to defrost and marinade at the same time.

Nutrition