Paleo Chicken Shawarma Wrap
Satisfy your craving for bold Middle Eastern flavors with this Paleo Chicken Shawarma Wrap, a healthy and gluten-free twist on a classic favorite. Juicy, marinated chicken thighs are infused with aromatic spices like cumin, coriander, and turmeric, then grilled to perfection for that irresistible charred flavor. Instead of traditional pita bread, nutrient-packed collard green leaves are used as wraps, keeping this dish low-carb and paleo-friendly. Stuffed with fresh, vibrant toppings like red onion, cucumber, cherry tomatoes, and a sprinkle of parsley, each wrap is a handheld burst of flavor and crunch. Perfect for meal prep or a quick, wholesome dinner, this recipe delivers all the deliciousness of shawarma in a lighter, guilt-free package.
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken thighs
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 3 cloves garlic cloves, minced
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon ground paprika
- 1 teaspoon ground turmeric
- 0.5 teaspoon cayenne pepper
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 leaves collard green leaves
- 0.5 onion red onion, thinly sliced
- 1 cucumber cucumber, thinly sliced
- 1 cup cherry tomatoes, halved
- 0.25 cup fresh parsley, chopped
Instructions
In a medium bowl, combine the olive oil, lemon juice, minced garlic, cumin, coriander, paprika, turmeric, cayenne pepper, salt, and black pepper to create the marinade.
Add the chicken thighs to the marinade, ensuring they are fully coated. Cover and refrigerate for at least 1 hour, preferably overnight to enhance flavor.
Preheat your grill or a skillet over medium-high heat. Cook the marinated chicken for about 5-6 minutes on each side, or until fully cooked and lightly charred on the outside. Remove from heat and let it rest for a few minutes.
While the chicken is resting, prepare the collard green leaves. Trim the thick stem at the base of each leaf if necessary, and briefly blanch them in boiling water for about 30 seconds to make them pliable.
Slice the chicken into thin strips.
Lay each collard green leaf flat on a clean surface. Arrange some chicken strips, red onion slices, cucumber slices, cherry tomatoes, and a sprinkle of fresh parsley onto each leaf.
Carefully roll the collard green leaf around the fillings to create a wrap. Serve immediately and enjoy your Paleo Chicken Shawarma Wrap!
Nutrition Facts
Calories |
1554 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.2 g | 123% | |
| Saturated Fat | 20.8 g | 104% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 567 mg | 189% | |
| Sodium | 2844 mg | 124% | |
| Total Carbohydrate | 48.3 g | 18% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 14.1 g | ||
| Protein | 130.3 g | 261% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 656 mg | 50% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 3115 mg | 66% | |
*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.
