Gluten-Free Homemade Kebab Wrap
Elevate your weeknight dinner game with this irresistible Gluten-Free Homemade Kebab Wrap recipe. Perfectly marinated boneless chicken thighs, infused with bold flavors of cumin, coriander, smoked paprika, and lemon juice, are grilled to tender, smoky perfection. Wrapped in soft, gluten-free flatbreads, each kebab is layered with fresh lettuce, crisp cucumber slices, juicy cherry tomatoes, and tangy red onion. Topped with a creamy garlic yogurt sauce and fresh mint, this wrap is a wholesome, satisfying meal that’s both gluten-free and bursting with Mediterranean-inspired flavors. Quick to prepare and easily customizable, it’s ideal for gluten-free diets or anyone craving a fresh and flavorful handheld dish. Serve warm and savor the harmony of textures and tastes!
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Recipe Information
Ingredients
- 4 pieces Gluten-Free Flatbreads
- 500 grams Boneless Chicken Thighs
- 3 tablespoons Olive Oil
- 2 tablespoons Lemon Juice
- 3 cloves Garlic Cloves
- 1 teaspoon Ground Cumin
- 1 teaspoon Ground Coriander
- 1 teaspoon Smoked Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black Pepper
- 150 grams Greek Yogurt
- 2 tablespoons Chopped Fresh Mint
- 1 medium Cucumber
- 150 grams Cherry Tomatoes
- 0.5 medium Red Onion
- 4 pieces Lettuce Leaves
Instructions
Begin by marinating the chicken. In a mixing bowl, combine olive oil, lemon juice, minced garlic cloves, ground cumin, ground coriander, smoked paprika, salt, and black pepper. Mix well.
Add the chicken thighs to the marinade. Stir to coat the chicken thoroughly and let it marinate in the fridge for at least 1 hour for best results.
While the chicken is marinating, prepare the garlic yogurt sauce. In a small bowl, combine Greek yogurt, one minced garlic clove, chopped fresh mint, and a pinch of salt. Mix well and set aside.
Slice the cucumber into thin rounds. Halve the cherry tomatoes. Thinly slice the red onion. Wash and prepare the lettuce leaves. Set the vegetables aside for assembling the wraps later.
Once the chicken is marinated, preheat a grill or a grill pan over medium-high heat.
Cook the chicken for about 7 minutes on each side or until fully cooked and slightly charred. Remove from heat and allow it to rest for a couple of minutes, then slice it into strips.
Warm the gluten-free flatbreads on the grill or in a dry skillet for 1 minute on each side to make them soft and pliable.
To assemble the wraps, place a lettuce leaf on each flatbread. Add a few strips of chicken, followed by cucumber slices, cherry tomato halves, and a few slices of red onion.
Drizzle the garlic yogurt sauce over the filling. Fold the sides of the flatbread and roll it tightly into a wrap. Serve immediately and enjoy your gluten-free homemade kebab wrap.
Nutrition Facts
Calories |
1922 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.6 g | 132% | |
| Saturated Fat | 22.5 g | 112% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 438 mg | 146% | |
| Sodium | 3774 mg | 164% | |
| Total Carbohydrate | 131.2 g | 48% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 19.3 g | ||
| Protein | 127.5 g | 255% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 396 mg | 30% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 2300 mg | 49% | |
*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.
