Low Sodium Chicken Shawarma Wrap
Savor the bold, aromatic flavors of a "Low Sodium Chicken Shawarma Wrap," a healthier twist on the popular Middle Eastern street food. This recipe features tender, marinated chicken thighs infused with a fragrant blend of cumin, coriander, turmeric, and paprika, cooked to juicy perfection. Paired with a creamy, zesty Greek yogurt sauce and a medley of fresh vegetables like crisp lettuce, cucumber, juicy tomatoes, and tangy red onion, all wrapped in wholesome whole wheat wraps, this dish is as nutritious as it is delicious. Perfect for meal prep or a quick weeknight dinner, this low-sodium alternative offers all the rich, savory taste of traditional shawarma—without the salt. Customize your wrap with your favorite toppings and enjoy a guilt-free, portable feast bursting with freshness and warm, spiced goodness! Keywords: low sodium shawarma, chicken shawarma wrap, healthy dinner recipes, Middle Eastern cuisine.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound Boneless skinless chicken thighs
- 2 tablespoons Lemon juice
- 3 tablespoons Olive oil
- 3 large Garlic cloves, minced
- 2 teaspoons Ground cumin
- 2 teaspoons Ground coriander
- 1 teaspoon Ground paprika
- 1 teaspoon Ground turmeric
- 0.5 teaspoon Ground allspice
- 0.5 teaspoon Cayenne pepper
- 0.5 teaspoon Black pepper
- 1 cup Non-fat plain Greek yogurt
- 4 large Whole wheat wraps
- 2 tablespoons Fresh parsley, chopped
- 1 cup Cherry tomatoes, quartered
- 1 medium Cucumber, thinly sliced
- 0.5 medium Red onion, thinly sliced
- 4 large Lettuce leaves
Instructions
In a large mixing bowl, combine lemon juice, olive oil, minced garlic, ground cumin, ground coriander, ground paprika, ground turmeric, ground allspice, cayenne pepper, and black pepper. Mix well to form a marinade.
Add the chicken thighs to the marinade, ensuring they are well coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour or overnight for best results.
Preheat your oven to 400°F (200°C) or heat a grill to medium-high.
Place the marinated chicken thighs on a lined baking sheet or grill. Cook for 10-12 minutes on each side, or until the chicken is fully cooked and juices run clear.
Once cooked, remove the chicken from the oven or grill and let it rest for 5 minutes before slicing into thin strips.
Meanwhile, prepare the Greek yogurt sauce by mixing the yogurt with chopped parsley in a small bowl.
To assemble the wraps, lay a whole wheat wrap flat and spread a couple of tablespoons of the yogurt sauce over the center.
Place a lettuce leaf on the wrap, then add a generous portion of the sliced chicken.
Top with some quartered cherry tomatoes, sliced cucumber, and sliced red onion.
Fold the sides of the wrap over the filling and roll tightly from the bottom, tucking in the ingredients as you go.
Repeat with the remaining wraps and ingredients.
Serve the wraps immediately or wrap in foil for an easy, on-the-go meal.
Nutrition Facts
Calories |
1741 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.8 g | 110% | |
| Saturated Fat | 17.1 g | 86% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 394 mg | 132% | |
| Sodium | 1538 mg | 67% | |
| Total Carbohydrate | 133.0 g | 48% | |
| Dietary Fiber | 25.6 g | 91% | |
| Total Sugars | 25.9 g | ||
| Protein | 118.0 g | 236% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 746 mg | 57% | |
| Iron | 19.0 mg | 106% | |
| Potassium | 2675 mg | 57% | |
*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.
