Low Carb Chicken Shawarma Roll

Satisfy your cravings with this flavorful and healthy Low Carb Chicken Shawarma Roll, a guilt-free twist on a Middle Eastern classic. Packed with bold, aromatic spices like cumin, coriander, and paprika, the marinated baked chicken delivers juicy, tender perfection in every bite. The wraps, made from almond flour and eggs, are a gluten-free alternative that’s both light and satisfying, while crisp lettuce, fresh mint, and cherry tomatoes add refreshing textures and vibrant flavors. Finished with a creamy drizzle of tahini sauce, these shawarma rolls are perfect for a quick dinner, a meal prep option, or a low-carb lunch. Ready in just over an hour, this recipe offers a protein-rich, keto-friendly delight that’s as nutritious as it is delicious.

Nutriscore Rating: 79/100

Prep Time:30 mins

Cook Time:40 mins

Total Time:70 mins

Servings: 4

Ingredients

• 500 g Chicken breast
• 120 ml Full-fat Greek yogurt
• 30 ml Lemon juice
• 3 Garlic cloves, minced
• 2 tsp Ground cumin
• 1 tsp Ground coriander
• 1 tsp Ground paprika
• 0.5 tsp Ground turmeric
• 0.25 tsp Ground cinnamon
• 1 tsp Salt
• 0.5 tsp Black pepper
• 2 tbsp Olive oil
• 120 g Almond flour
• 2 Eggs
• 120 ml Water
• 4 Lettuce leaves
• 12 Cherry tomatoes, halved
• 10 Fresh mint leaves
• 60 ml Tahini sauce

Directions

Step 1

In a large bowl, combine Greek yogurt, lemon juice, minced garlic, ground cumin, ground coriander, ground paprika, ground turmeric, ground cinnamon, salt, and black pepper. Mix well to create a marinade.

Step 2

Add chicken breast to the marinade, ensuring it's well coated. Cover and refrigerate for at least an hour, or overnight for best results.

Step 3

To make the low-carb wraps, whisk together almond flour, eggs, and water in a bowl until batter is smooth.

Step 4

Heat a non-stick pan over medium heat, lightly grease it with a bit of olive oil, and pour in a ladle of batter to form a small, thin pancake. Cook for 2-3 minutes on each side until golden and firm. Repeat to make 4 wraps.

Step 5

Preheat the oven to 200°C (400°F).

Step 6

Place marinated chicken on a baking sheet and drizzle with olive oil. Bake for 25-30 minutes until cooked through, turning halfway. Let it rest before slicing thinly.

Step 7

To assemble the shawarma rolls, lay a lettuce leaf on each wrap, layer with sliced chicken, cherry tomatoes, fresh mint leaves, and drizzle with tahini sauce.

Step 8

Roll up tightly, secure with a toothpick if necessary, and serve immediately.

Nutrition Facts

Serving size	(2429.5g)

Amount per serving	% Daily Value*
Calories	2429.4

Total Fat 142.3g	0%
Saturated Fat 22.0g	0%
Polyunsaturated Fat 5.1g
Cholesterol 816.9mg	0%
Sodium 4301.7mg	0%
Total Carbohydrate 110.5g	0%
Dietary Fiber 41.8g	0%
Total Sugars 46.2g
Protein 211.9g	0%

Vitamin D 82IU	0%
Calcium 1135.0mg	0%
Iron 29.5mg	0%
Potassium 5648.2mg	0%

*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.

Source of Calories

Fat: 49.8%

Protein: 33.0%

Carbs: 17.2%