Vegetarian Chicken Shawarma Roll
Savor the irresistible flavors of the Middle East with this Vegetarian Chicken Shawarma Roll, a plant-based twist on the classic street food favorite. Packed with juicy, marinated plant-based chicken strips flavored with an aromatic blend of garlic, cumin, coriander, paprika, and turmeric, this wrap delivers authentic shawarma taste without the meat. A creamy tahini yogurt sauce adds a tangy richness, while fresh veggies like cucumber, tomato, red onion, and lettuce bring a satisfying crunch to every bite. All of this goodness is lovingly rolled into warm flatbreads, making it a quick and healthy vegetarian delight perfect for lunch, dinner, or on-the-go meals. Ready in just 30 minutes, this recipe proves that bold flavor and wholesome eating can go hand in hand.
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Recipe Information
Ingredients
- 250 grams Plant-based chicken strips
- 2 tablespoons Olive oil
- 2 tablespoons Lemon juice
- 1 teaspoon Garlic powder
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Paprika
- 0.5 teaspoon Ground turmeric
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Plain Greek yogurt
- 3 tablespoons Tahini
- 1 medium Cucumber, thinly sliced
- 1 medium Tomato, thinly sliced
- 0.5 medium Red onion, thinly sliced
- 4 large Lettuce leaves
- 4 large Flatbreads
- 0.5 teaspoon Red chili flakes (optional)
Instructions
In a large mixing bowl, combine olive oil, lemon juice, garlic powder, ground cumin, ground coriander, paprika, ground turmeric, salt, and black pepper. Mix well to form a marinade.
Add the plant-based chicken strips into the marinade, ensuring they are well-coated. Let them marinate for at least 15 minutes.
In the meantime, prepare the tahini sauce by mixing plain Greek yogurt and tahini in a small bowl until smooth. Set aside.
Heat a non-stick pan over medium heat. Add the marinated plant-based chicken strips and cook for 8-10 minutes, or until they are golden brown and heated through. Stir occasionally to ensure even cooking.
Warm the flatbreads on a separate pan or directly over a low flame for a few seconds on each side.
To assemble the shawarma rolls, place a large lettuce leaf on each flatbread.
Spread a generous amount of tahini sauce over the lettuce. Then, top with cucumber, tomato, red onion slices, and a portion of cooked plant-based chicken strips.
Sprinkle red chili flakes over the filling for an extra kick, if desired.
Roll the flatbread tightly around the filling to form a roll. Serve immediately and enjoy your delicious Vegetarian Chicken Shawarma Roll!
Nutrition Facts
Calories |
1756 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.7 g | 115% | |
| Saturated Fat | 16.6 g | 83% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 24 mg | 8% | |
| Sodium | 4527 mg | 197% | |
| Total Carbohydrate | 160.3 g | 58% | |
| Dietary Fiber | 25.8 g | 92% | |
| Total Sugars | 24.8 g | ||
| Protein | 106.1 g | 212% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 4061 mg | 312% | |
| Iron | 16086.4 mg | 89369% | |
| Potassium | 2339 mg | 50% | |
*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.
