Low Carb Chicken Shawarma Wrap
Get ready to savor the bold, aromatic flavors of the Middle East with this Low Carb Chicken Shawarma Wrap! This healthy twist on a beloved classic combines tender, spice-marinated chicken thighs roasted to perfection, fresh salad ingredients like cucumber, cherry tomatoes, and red onion, and creamy tahini and yogurt sauces—all wrapped up in a soft, low-carb wrap for a guilt-free meal. Infused with a rich blend of cumin, coriander, paprika, and cinnamon, this recipe delivers a burst of warm, earthy spices in every bite. Perfect for a quick dinner or meal prep, this vibrant and protein-packed wrap is both satisfying and nutritious, offering all the flavors you love in a shawarma while staying low-carb and wholesome.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken thighs
- 3 tablespoons Olive oil
- 2 tablespoons Lemon juice
- 2 teaspoons Ground cumin
- 2 teaspoons Ground coriander
- 2 teaspoons Paprika
- 1 teaspoon Ground turmeric
- 0.5 teaspoon Ground cinnamon
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 cloves Garlic cloves, minced
- 0.5 cup Greek yogurt
- 1 cup Cucumber, diced
- 1 cup Cherry tomatoes, halved
- 0.5 cup Red onion, thinly sliced
- 0.25 cup Fresh parsley, chopped
- 4 pieces Low-carb wraps
- 0.25 cup Tahini sauce
- 1 cup Baby spinach leaves
Instructions
In a large bowl, combine olive oil, lemon juice, cumin, coriander, paprika, turmeric, cinnamon, salt, pepper, and minced garlic to make the marinade.
Add the chicken thighs to the marinade, ensuring they are well coated. Cover and refrigerate for at least 1 hour or overnight for best results.
Preheat the oven to 400°F (200°C).
Place the marinated chicken thighs on a baking sheet lined with parchment paper and bake in the preheated oven for 25-30 minutes, or until the chicken is fully cooked and has a nice char.
While the chicken is baking, prepare the yogurt sauce by mixing Greek yogurt with a pinch of salt and a sprinkle of parsley. Set aside.
Prepare the salad filling by combining cucumber, cherry tomatoes, red onion, and remaining parsley in a bowl. Toss lightly.
Once the chicken is cooked, let it rest for a few minutes before slicing into strips.
To assemble the wraps, lay out a low-carb wrap and spread a spoonful of tahini sauce over it. Add a few spinach leaves, a generous helping of the salad filling, slices of chicken, and a dollop of yogurt sauce.
Wrap tightly and serve immediately, while warm.
Nutrition Facts
Calories |
2050 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.4 g | 152% | |
| Saturated Fat | 25.6 g | 128% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 504 mg | 168% | |
| Sodium | 4067 mg | 177% | |
| Total Carbohydrate | 81.3 g | 30% | |
| Dietary Fiber | 32.1 g | 115% | |
| Total Sugars | 22.8 g | ||
| Protein | 159.2 g | 318% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 1030 mg | 79% | |
| Iron | 23.4 mg | 130% | |
| Potassium | 3600 mg | 77% | |
*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.
