Whole30 Chicken Shawarma Roll
Savor the bold and vibrant flavors of a Middle Eastern classic with this Whole30 Chicken Shawarma Roll recipe—your ultimate healthy, gluten-free, and dairy-free wrap option! Juicy, marinated chicken thighs are infused with the perfect blend of warm spices like cumin, turmeric, and paprika, then grilled to tender perfection. Wrapped in crisp lettuce leaves and packed with fresh veggies like cucumber, tomato, and red onion, these rolls are light yet satisfying. A creamy, Whole30-compliant spicy sauce adds just the right kick, while a squeeze of fresh lemon ties everything together. With only 20 minutes of prep time and easy assembly, this recipe is perfect for meal prep, quick dinners, or a flavorful lunch on the go. Whether you're following the Whole30 program or just looking for a wholesome, low-carb meal, these chicken shawarma rolls are a must-try!
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken thighs
- 3 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon ground turmeric
- 0.5 teaspoon ground paprika
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 0.25 teaspoon cayenne pepper
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
- 8 leaves lettuce leaves (such as romaine or butter lettuce)
- 1 medium cucumber, julienned
- 1 large tomato, thinly sliced
- 0.5 red onion, thinly sliced
- 1 lemon, cut into wedges
- 0.25 cup whole30-compliant mayonnaise
- 2 tablespoons whole30-compliant hot sauce
Instructions
In a large bowl, mix together olive oil, cumin, coriander, turmeric, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
Add the chicken thighs to the bowl and coat them thoroughly with the spice mixture. Let them marinate for at least 30 minutes, or up to overnight in the refrigerator.
Preheat your grill or skillet over medium-high heat. Once hot, cook the chicken for about 6-7 minutes per side, or until fully cooked and juices run clear.
Remove the chicken from heat and let it rest for a few minutes before slicing it into thin strips.
Prepare the lettuce leaves by washing and drying them thoroughly.
In a small bowl, mix the compliant mayonnaise with the hot sauce to create a spicy sauce.
To assemble the rolls, lay a lettuce leaf flat and place a few slices of chicken in the center. Add julienned cucumber, tomato slices, and red onion.
Drizzle some spicy sauce over the fillings and sprinkle with chopped parsley.
Fold the lettuce leaf around the filling like a wrap or taco.
Serve immediately with lemon wedges on the side for squeezing over the shawarma rolls.
Nutrition Facts
Calories |
1835 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 137.3 g | 176% | |
| Saturated Fat | 26.2 g | 131% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 606 mg | 202% | |
| Sodium | 3349 mg | 146% | |
| Total Carbohydrate | 24.9 g | 9% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 9.6 g | ||
| Protein | 124.1 g | 248% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 234 mg | 18% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 2423 mg | 52% | |
*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.
