Low Sodium Chicken Shawarma Roll
Transform your weeknight dinner routine with this flavorful and heart-conscious **Low Sodium Chicken Shawarma Roll**! Marinated in a crave-worthy blend of Greek yogurt, lemon juice, and aromatic spices like cumin, coriander, and turmeric, tender chicken strips take center stage in this healthy twist on the Middle Eastern classic. Baked to perfection for a lighter preparation, these savory delights are wrapped in whole wheat pita alongside fresh slices of cucumber, juicy tomatoes, crisp lettuce, and a drizzle of creamy tahini sauce. Whether you're looking to reduce your sodium intake or simply enjoy a well-balanced, nutritious meal, these shawarma rolls are a perfect choice for a satisfying, handheld feast. Ready in just under an hour, they’re a wholesome option for meal prep, casual dinners, or a grab-and-go lunch.
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Recipe Information
Ingredients
- 2 pieces Boneless skinless chicken breasts
- 0.5 cup Plain Greek yogurt
- 3 tablespoons Lemon juice
- 2 tablespoons Olive oil
- 3 cloves Garlic cloves, minced
- 2 teaspoons Ground cumin
- 2 teaspoons Ground coriander
- 2 teaspoons Ground paprika
- 1 teaspoon Ground turmeric
- 0.5 teaspoon Ground cinnamon
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Red pepper flakes
- 4 pieces Whole wheat wraps or pita bread
- 1 medium Cucumber, sliced
- 1 medium Tomato, diced
- 4 leaves Green leafy lettuce
- 0.25 cup Tahini sauce
Instructions
Slice the chicken breasts into thin strips approximately 1/2 inch thick.
In a large mixing bowl, combine Greek yogurt, lemon juice, olive oil, minced garlic, ground cumin, coriander, paprika, turmeric, cinnamon, black pepper, and red pepper flakes. Stir until well mixed.
Add the sliced chicken to the bowl and coat evenly with the marinade. Cover and let it marinate in the refrigerator for at least 1 hour (or overnight for best results).
Preheat the oven to 425°F (220°C).
Line a baking sheet with aluminum foil and lightly grease with olive oil.
Place the marinated chicken strips on the prepared baking sheet in a single layer. Bake in the preheated oven for about 25 minutes or until the chicken is fully cooked and lightly browned. Internal temperature should reach 165°F (75°C).
While the chicken is baking, prepare the vegetables by slicing the cucumber and dicing the tomato. Wash and dry the lettuce leaves.
Once the chicken is cooked, remove from the oven and let it cool slightly.
To assemble the shawarma rolls, place a piece of whole wheat wrap or pita bread on a flat surface. Spoon a portion of the cooked chicken onto the center of the wrap.
Add slices of cucumber, tomato, and a piece of lettuce. Drizzle with a small amount of tahini sauce.
Fold the sides of the wrap over the filling, and then roll it up tightly.
Repeat the assembly process with the remaining ingredients to make additional rolls.
Serve the low sodium chicken shawarma rolls immediately, enjoy them warm.
Optionally, you can serve with additional tahini sauce on the side for dipping.
Nutrition Facts
Calories |
1811 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.4 g | 95% | |
| Saturated Fat | 14.1 g | 70% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 308 mg | 103% | |
| Sodium | 1565 mg | 68% | |
| Total Carbohydrate | 164.9 g | 60% | |
| Dietary Fiber | 28.2 g | 101% | |
| Total Sugars | 18.0 g | ||
| Protein | 152.0 g | 304% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 662 mg | 51% | |
| Iron | 20.7 mg | 115% | |
| Potassium | 2988 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.
