Keto Chicken Shawarma Wrap
Savor the bold and aromatic flavors of the Middle East with this Keto Chicken Shawarma Wrap, a low-carb twist on the classic street food favorite. Tender, marinated chicken thighs are infused with a fragrant blend of spices, including cumin, paprika, turmeric, and cinnamon, then grilled to perfection for a smoky, charred finish. Wrapped in a soft low-carb tortilla and layered with crisp romaine lettuce, crunchy cucumber, and tangy red onion, each wrap is topped with a creamy, herb-packed Greek yogurt sauce featuring fresh dill and mint. Perfect for meal prep or a quick, satisfying lunch, this recipe combines wholesome, keto-friendly ingredients with restaurant-quality taste. Ready in just 45 minutes, it's a nutritious, portable meal that doesn't skimp on flavor!
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Recipe Information
Ingredients
- 500 grams boneless, skinless chicken thighs
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground paprika
- 0.5 teaspoon ground turmeric
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon ground cayenne pepper
- 3 cloves garlic cloves, minced
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 pieces low-carb tortillas
- 2 cups romaine lettuce, chopped
- 1 medium cucumber, sliced
- 1 small red onion, thinly sliced
- 0.5 cup Greek yogurt
- 1 tablespoon fresh dill, chopped
- 1 tablespoon fresh mint, chopped
Instructions
In a large bowl, combine the olive oil, lemon juice, cumin, coriander, paprika, turmeric, cinnamon, cayenne pepper, minced garlic, salt, and black pepper. Mix well to form a marinade.
Add the chicken thighs to the marinade, ensuring each piece is fully coated. Cover and refrigerate for at least 1 hour, preferably 2-4 hours for maximum flavor.
Preheat a grill pan or skillet over medium-high heat. Cook the marinated chicken thighs for 6-7 minutes on each side, or until fully cooked and charred around the edges. Remove from heat and let them rest for a few minutes.
Slice the cooked chicken thighs into strips.
In a small bowl, mix the Greek yogurt with chopped dill and mint, creating a refreshing sauce.
Lay a low-carb tortilla on a flat surface. Spread a tablespoon of the yogurt sauce onto the tortilla.
Top with a handful of chopped romaine lettuce, sliced cucumber, and red onion.
Place a generous amount of sliced chicken on top of the veggies.
Drizzle additional yogurt sauce over the chicken, if desired.
Fold the sides of the tortilla over the filling and roll tightly. Repeat the process for the remaining tortillas.
Serve the Keto Chicken Shawarma Wraps immediately, or wrap them in parchment paper for an on-the-go meal.
Nutrition Facts
Calories |
1947 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.8 g | 138% | |
| Saturated Fat | 24.2 g | 121% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 629 mg | 210% | |
| Sodium | 4076 mg | 177% | |
| Total Carbohydrate | 100.3 g | 36% | |
| Dietary Fiber | 50.6 g | 181% | |
| Total Sugars | 17.6 g | ||
| Protein | 165.4 g | 331% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 773 mg | 59% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 3001 mg | 64% | |
*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.
