Dairy-Free Chicken Shawarma Roll
Dive into the rich, aromatic flavors of the Dairy-Free Chicken Shawarma Roll, a perfect option for those seeking a delicious, healthy, and allergy-friendly twist on a Middle Eastern classic. This easy-to-make recipe features marinated chicken infused with a blend of warm spices like cumin, turmeric, and cinnamon, complemented by tangy lemon juice and savory garlic. Cooked to perfection until tender and lightly charred, the chicken is nestled in soft whole wheat or gluten-free flatbreads, alongside fresh slices of tomato, cucumber, and a dollop of dairy-free yogurt. Topped with vibrant parsley for a burst of freshness, these shawarma rolls make a satisfying meal that’s ready in just 40 minutes. Whether you're cooking for a weeknight dinner or serving guests, these rolls offer bold, authentic flavors in a crowd-pleasing dairy-free format. Perfect for fans of healthy, quick, and flavorful recipes!
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Recipe Information
Ingredients
- 500 g boneless, skinless chicken breasts
- 60 ml olive oil
- 30 ml lemon juice
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp ground turmeric
- 1 tsp ground paprika
- 0.5 tsp ground cinnamon
- 3 pieces garlic cloves, minced
- 1 tsp salt
- 0.5 tsp black pepper
- 1 piece large onion, sliced
- 4 pieces whole wheat or gluten-free flatbreads
- 2 pieces tomatoes, sliced
- 1 piece cucumber, sliced
- 30 g fresh parsley, chopped
- 120 ml dairy-free yogurt
Instructions
In a large mixing bowl, combine olive oil, lemon juice, cumin, coriander, turmeric, paprika, cinnamon, minced garlic, salt, and black pepper. Mix well to form a marinade.
Cut the chicken breasts into thin strips and add them to the marinade, ensuring each piece is coated. Let the chicken marinate for at least 1 hour in the refrigerator, or overnight for best results.
In a large skillet over medium-high heat, add the sliced onion and sauté for 3-4 minutes until softened.
Add the marinated chicken to the skillet and cook for 8-10 minutes until the chicken is cooked through and slightly charred on the edges.
Warm the flatbreads on a separate pan or in the oven for a few minutes to make them more pliable.
To assemble the shawarma rolls, spread a tablespoon of dairy-free yogurt on each flatbread.
Place a portion of the chicken on each flatbread, followed by slices of tomato, cucumber, and a sprinkle of fresh parsley.
Roll the flatbread tightly to enclose the filling. Serve immediately to enjoy the delicious flavors of the Dairy-Free Chicken Shawarma Roll.
Nutrition Facts
Calories |
2146 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.5 g | 115% | |
| Saturated Fat | 15.8 g | 79% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 425 mg | 142% | |
| Sodium | 3626 mg | 158% | |
| Total Carbohydrate | 154.8 g | 56% | |
| Dietary Fiber | 25.8 g | 92% | |
| Total Sugars | 32.7 g | ||
| Protein | 186.2 g | 372% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 549 mg | 42% | |
| Iron | 20.6 mg | 114% | |
| Potassium | 3586 mg | 76% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
