Low Sodium Chicken Shawarma Sandwich
Experience the vibrant flavors of the Middle East with this Low Sodium Chicken Shawarma Sandwich recipe, a healthier twist on a classic favorite. Marinated in Greek yogurt, lemon juice, and aromatic spices like cumin, coriander, turmeric, and cinnamon, the tender chicken strips are grilled to perfection, offering the signature smoky depth of traditional shawarma. Wrapped in warm, low sodium pita bread and layered with crisp lettuce, fresh tomato, cucumber, and a dollop of creamy tzatziki sauce, each bite bursts with wholesome flavor while keeping sodium levels in check. Perfect for a quick lunch or dinner, this easy-to-make sandwich strikes the perfect balance between nutritious and delicious, catering to those seeking lower sodium meal options without sacrificing taste.
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken breasts
- 0.5 cup plain Greek yogurt
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 0.5 teaspoon ground turmeric
- 0.25 teaspoon ground cinnamon
- 0.5 teaspoon ground black pepper
- 3 garlic cloves, minced
- 4 pieces low sodium pita bread
- 4 fresh lettuce leaves
- 1 tomato, sliced
- 1 cucumber, sliced
- 0.25 cup fresh parsley, chopped
- 0.5 cup tzatziki sauce
Instructions
Cut the chicken breasts into thin strips and place them in a large mixing bowl.
In a separate bowl, combine Greek yogurt, lemon juice, olive oil, ground cumin, ground coriander, paprika, ground turmeric, ground cinnamon, ground black pepper, and minced garlic to create a marinade.
Pour the marinade over the chicken strips and mix well until all the chicken is coated. Cover the bowl and refrigerate for at least 30 minutes or up to 8 hours for more flavor.
Preheat a grill or a large skillet over medium-high heat.
Remove the chicken from the marinade, letting excess marinade drip off, and cook the chicken strips on the grill or skillet for about 10 minutes, turning occasionally, until fully cooked and slightly charred.
While the chicken is cooking, warm the low sodium pita bread in a dry pan or in the oven for a few minutes.
To assemble the sandwiches, place a lettuce leaf on each pita, then add slices of tomato and cucumber.
Divide the cooked chicken strips among the pitas and sprinkle with fresh chopped parsley.
Drizzle some tzatziki sauce over the top and wrap the pita around the filling to form a sandwich.
Serve immediately and enjoy your low sodium chicken shawarma sandwich!
Nutrition Facts
Calories |
1920 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.7 g | 80% | |
| Saturated Fat | 13.8 g | 69% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 406 mg | 135% | |
| Sodium | 1035 mg | 45% | |
| Total Carbohydrate | 153.9 g | 56% | |
| Dietary Fiber | 16.9 g | 60% | |
| Total Sugars | 19.2 g | ||
| Protein | 186.4 g | 373% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 648 mg | 50% | |
| Iron | 19.7 mg | 109% | |
| Potassium | 3576 mg | 76% | |
*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.
