Gluten-Free Chicken Shawarma Roll
Indulge in the irresistible flavors of this Gluten-Free Chicken Shawarma Roll, a wholesome and allergy-friendly twist on the classic Middle Eastern favorite. Tender, spiced chicken is marinated in a fragrant blend of cumin, coriander, paprika, turmeric, and a hint of cinnamon, then grilled to perfection for smoky, charred goodness. Wrapped in warm gluten-free flatbreads, these shawarma rolls are loaded with a refreshing medley of yogurt, crisp cucumber, juicy tomato, red onion, and vibrant parsley for a delightful crunch in every bite. Taking just 20 minutes of prep time, this recipe is ideal for busy weeknights or casual get-togethers, offering a satisfying, flavor-packed meal that's both nourishing and gluten-free. Perfect for anyone seeking bold spices and wholesome ingredients in an easy-to-make handheld format!
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Ingredients
- 500 grams Chicken breasts, boneless and skinless
- 3 tablespoons Olive oil
- 2 tablespoons Lemon juice
- 3 Garlic cloves, minced
- 2 teaspoons Ground cumin
- 2 teaspoons Ground coriander
- 2 teaspoons Ground paprika
- 1 teaspoon Ground turmeric
- 0.5 teaspoon Ground cinnamon
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 Gluten-free flatbreads
- 1 cup Yogurt, plain
- 1 Cucumber, sliced
- 1 Tomato, sliced
- 0.5 Red onion, thinly sliced
- 2 tablespoons Fresh parsley, chopped
Directions
Step 1
In a large mixing bowl, combine olive oil, lemon juice, minced garlic, ground cumin, ground coriander, ground paprika, ground turmeric, ground cinnamon, salt, and black pepper to create the marinade.
Step 2
Slice the chicken breasts into thin strips and add them to the marinade, ensuring they are well coated. Cover and refrigerate for at least 1 hour, or overnight for best results.
Step 3
Preheat a grill pan or skillet over medium-high heat. Add the marinated chicken strips and cook for about 6-8 minutes on each side or until fully cooked and lightly charred.
Step 4
While the chicken is cooking, warm the gluten-free flatbreads in a dry skillet for 1-2 minutes on each side.
Step 5
To assemble the shawarma roll, spread 2-3 tablespoons of plain yogurt onto each gluten-free flatbread.
Step 6
Top with cooked chicken strips, sliced cucumber, tomato, red onion, and a sprinkle of fresh parsley.
Step 7
Roll the flatbread tightly around the filling and serve immediately.
Nutrition Facts
| Serving size | (1217.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1941.3 |
| Total Fat 78.8g | 0% |
| Saturated Fat 19.0g | 0% |
| Polyunsaturated Fat 4.0g | |
| Cholesterol 456.4mg | 0% |
| Sodium 3869.7mg | 0% |
| Total Carbohydrate 130.1g | 0% |
| Dietary Fiber 15.6g | 0% |
| Total Sugars 20.7g | |
| Protein 180.2g | 0% |
| Vitamin D 5IU | 0% |
| Calcium 589.9mg | 0% |
| Iron 15.1mg | 0% |
| Potassium 2596.7mg | 0% |
Source of Calories