Gluten-Free Chicken Shawarma Wrap
Experience the bold and vibrant flavors of the Middle East with this Gluten-Free Chicken Shawarma Wrap recipe! Tender, perfectly marinated chicken thighs are seasoned with a fragrant blend of cumin, paprika, turmeric, and warming spices, then grilled to juicy perfection. Nestled inside soft, gluten-free flatbreads, the chicken is paired with a creamy, tangy yogurt sauce made with fresh cucumber and dill, and topped with crisp lettuce, ripe tomatoes, and zesty red onions for the ultimate medley of textures and tastes. Ready in under 40 minutes, this healthy, satisfying meal is perfect for quick weeknight dinners or an easy lunch on the go. Whether you're gluten-free or just craving a flavorful shawarma, this recipe will impress your taste buds and leave you coming back for more!
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Recipe Information
Ingredients
- 1 lb Chicken thighs, boneless and skinless
- 3 tbsp Olive oil
- 2 tbsp Lemon juice
- 2 tsp Ground cumin
- 2 tsp Ground paprika
- 1 tsp Ground turmeric
- 0.5 tsp Ground cinnamon
- 0.5 tsp Ground allspice
- 0.5 tsp Ground black pepper
- 1 tsp Salt
- 4 cloves Garlic, minced
- 1 cup Plain Greek yogurt
- 1 Cucumber, peeled and diced
- 2 tbsp Fresh dill, chopped
- 4 Gluten-free flatbreads
- 4 Lettuce leaves
- 1 Tomato, sliced
- 0.5 Red onion, thinly sliced
Instructions
In a large mixing bowl, combine olive oil, lemon juice, cumin, paprika, turmeric, cinnamon, allspice, black pepper, salt, and minced garlic.
Add the chicken thighs to the bowl and coat them well with the marinade. Cover and refrigerate for at least 1 hour or overnight for best results.
Preheat your grill or a skillet over medium-high heat. Cook the marinated chicken thighs for about 6-7 minutes on each side, or until fully cooked. Internal temperature should reach 165°F (74°C).
Remove the chicken from the heat and let it rest for 5 minutes before slicing it into strips.
While the chicken is cooking, prepare the yogurt sauce by mixing the Greek yogurt, diced cucumber, and fresh dill in a bowl. Set aside.
Warm the gluten-free flatbreads on the grill or in a pan for 1-2 minutes each side, until pliable.
To assemble the wrap, lay a lettuce leaf on each flatbread, add a few slices of tomato, red onion, and chicken strips.
Drizzle or spread the yogurt sauce over the top, then roll the flatbread tightly into a wrap.
Serve immediately and enjoy your gluten-free chicken shawarma wraps.
Nutrition Facts
Calories |
2098 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.9 g | 137% | |
| Saturated Fat | 25.4 g | 127% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 3874 mg | 168% | |
| Total Carbohydrate | 129.8 g | 47% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 19.1 g | ||
| Protein | 159.3 g | 319% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 571 mg | 44% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 2416 mg | 51% | |
*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.
