Low Sodium Beef Shawarma Wrap
Indulge in the bold and aromatic flavors of a "Low Sodium Beef Shawarma Wrap," a healthy twist on the beloved Middle Eastern classic. This recipe uses tender strips of marinated beef sirloin, infused with a fragrant blend of cumin, coriander, smoked paprika, turmeric, cinnamon, and garlic, then grilled to perfection. Wrapped in low-sodium whole wheat flatbreads and topped with fresh cucumber, tomato, red onion, and parsley, each bite is a symphony of vibrant textures and flavors. A creamy, homemade garlic yogurt sauce adds a tangy finishing touch while keeping it heart-healthy. Ready in just 35 minutes, this low-sodium shawarma is perfect for satisfying your crave-worthy wrap fix without compromising on taste!
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Recipe Information
Ingredients
- 500 grams Beef sirloin
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Ground turmeric
- 0.5 teaspoon Cinnamon
- 1 teaspoon Garlic powder
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Lemon juice
- 125 grams Greek yogurt
- 4 pieces Low sodium whole wheat flatbreads
- 1 medium Cucumber, sliced
- 2 medium Tomato, sliced
- 1 small Red onion, sliced
- 2 tablespoons Fresh parsley, chopped
- 2 cloves Garlic cloves, minced
- 0.5 teaspoon Ground paprika
- 0.25 teaspoon Black pepper
Instructions
Slice the beef sirloin into thin strips.
In a large bowl, combine cumin, coriander, smoked paprika, turmeric, cinnamon, garlic powder, and 0.5 teaspoon of black pepper.
Add olive oil and lemon juice to the spice mix and stir to create a marinade.
Add the beef strips to the marinade, ensuring each piece is coated. Cover and refrigerate for at least 1 hour, preferably overnight.
Preheat a grill pan over medium-high heat. Cook the marinated beef strips for about 6-8 minutes, turning halfway, until cooked through.
While the beef is cooking, make the garlic sauce by mixing the Greek yogurt, minced garlic cloves, ground paprika, and 0.25 teaspoon of black pepper in a small bowl.
Warm the low sodium whole wheat flatbreads on a pan or in the oven.
Assemble the wraps by placing cooked beef onto each flatbread. Top with sliced cucumber, tomato, red onion, chopped parsley, and a dollop of the garlic sauce.
Wrap tightly and serve warm.
Nutrition Facts
Calories |
551 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.9 g | 33% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 102 mg | 34% | |
| Sodium | 155 mg | 7% | |
| Total Carbohydrate | 33.5 g | 12% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 6.1 g | ||
| Protein | 47.6 g | 95% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 118 mg | 9% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 989 mg | 21% | |
*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.
