Low Sodium Chicken Shawarma Roll

Indulge in the bold, aromatic flavors of the Middle East with this Low Sodium Chicken Shawarma Roll—a healthier twist on a beloved classic! Marinated in a rich, flavorful blend of Greek yogurt, garlic, and warm spices like cumin, coriander, paprika, and turmeric, tender chicken strips are oven-baked to perfection, ensuring a juicy, low-sodium protein option that’s both heart-friendly and delicious. Nestled in whole wheat wraps alongside crisp cucumber slices, juicy diced tomatoes, and crunchy lettuce, each roll is finished with a drizzle of creamy tahini sauce for a balanced and satisfying bite. Quick to prepare with only 15 minutes of prep time, these shawarma rolls are perfect for a wholesome family meal or meal-prep lunch option. Packed with flavor, nutrition, and lower salt content, this recipe is a must-try for anyone seeking a guilt-free spin on a classic chicken shawarma!

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 pieces Boneless skinless chicken breasts
• 0.5 cup Plain Greek yogurt
• 3 tablespoons Lemon juice
• 2 tablespoons Olive oil
• 3 cloves Garlic cloves, minced
• 2 teaspoons Ground cumin
• 2 teaspoons Ground coriander
• 2 teaspoons Ground paprika
• 1 teaspoon Ground turmeric
• 0.5 teaspoon Ground cinnamon
• 0.5 teaspoon Ground black pepper
• 0.5 teaspoon Red pepper flakes
• 4 pieces Whole wheat wraps or pita bread
• 1 medium Cucumber, sliced
• 1 medium Tomato, diced
• 4 leaves Green leafy lettuce
• 0.25 cup Tahini sauce

Directions

Step 1

Slice the chicken breasts into thin strips approximately 1/2 inch thick.

Step 2

In a large mixing bowl, combine Greek yogurt, lemon juice, olive oil, minced garlic, ground cumin, coriander, paprika, turmeric, cinnamon, black pepper, and red pepper flakes. Stir until well mixed.

Step 3

Add the sliced chicken to the bowl and coat evenly with the marinade. Cover and let it marinate in the refrigerator for at least 1 hour (or overnight for best results).

Step 4

Preheat the oven to 425°F (220°C).

Step 5

Line a baking sheet with aluminum foil and lightly grease with olive oil.

Step 6

Place the marinated chicken strips on the prepared baking sheet in a single layer. Bake in the preheated oven for about 25 minutes or until the chicken is fully cooked and lightly browned. Internal temperature should reach 165°F (75°C).

Step 7

While the chicken is baking, prepare the vegetables by slicing the cucumber and dicing the tomato. Wash and dry the lettuce leaves.

Step 8

Once the chicken is cooked, remove from the oven and let it cool slightly.

Step 9

To assemble the shawarma rolls, place a piece of whole wheat wrap or pita bread on a flat surface. Spoon a portion of the cooked chicken onto the center of the wrap.

Step 10

Add slices of cucumber, tomato, and a piece of lettuce. Drizzle with a small amount of tahini sauce.

Step 11

Fold the sides of the wrap over the filling, and then roll it up tightly.

Step 12

Repeat the assembly process with the remaining ingredients to make additional rolls.

Step 13

Serve the low sodium chicken shawarma rolls immediately, enjoy them warm.

Step 14

Optionally, you can serve with additional tahini sauce on the side for dipping.

Nutrition Facts

Serving size	(1315.1g)

Amount per serving	% Daily Value*
Calories	1810.6

Total Fat 74.4g	0%
Saturated Fat 14.1g	0%
Polyunsaturated Fat 2.8g
Cholesterol 308.1mg	0%
Sodium 1564.8mg	0%
Total Carbohydrate 164.9g	0%
Dietary Fiber 28.2g	0%
Total Sugars 18.0g
Protein 152.0g	0%

Vitamin D 17.4IU	0%
Calcium 661.6mg	0%
Iron 20.7mg	0%
Potassium 2987.9mg	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: 34.6%

Protein: 31.4%

Carbs: 34.0%