Low Sodium Chicken Shawarma Sandwich

Elevate your sandwich game with this Low Sodium Chicken Shawarma Sandwich—a heart-healthy twist on a Middle Eastern classic! Tender, juicy chicken strips are marinated in a vibrant blend of Greek yogurt, lemon juice, and aromatic spices like cumin, coriander, and turmeric, ensuring bold, authentic flavor without the added salt. Grilled to perfection, the chicken is paired with crisp lettuce, ripe tomatoes, cool cucumber slices, and a dollop of creamy tzatziki sauce, all wrapped in soft, low sodium pita bread. Ready in just 40 minutes and customizable to your taste, this easy-to-make shawarma sandwich is a wholesome, flavorful option for lunch or dinner that’s both satisfying and diet-friendly. Perfect for those seeking a low sodium recipe packed with taste!

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 pound boneless, skinless chicken breasts
• 0.5 cup plain Greek yogurt
• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon paprika
• 0.5 teaspoon ground turmeric
• 0.25 teaspoon ground cinnamon
• 0.5 teaspoon ground black pepper
• 3 garlic cloves, minced
• 4 pieces low sodium pita bread
• 4 fresh lettuce leaves
• 1 tomato, sliced
• 1 cucumber, sliced
• 0.25 cup fresh parsley, chopped
• 0.5 cup tzatziki sauce

Directions

Step 1

Cut the chicken breasts into thin strips and place them in a large mixing bowl.

Step 2

In a separate bowl, combine Greek yogurt, lemon juice, olive oil, ground cumin, ground coriander, paprika, ground turmeric, ground cinnamon, ground black pepper, and minced garlic to create a marinade.

Step 3

Pour the marinade over the chicken strips and mix well until all the chicken is coated. Cover the bowl and refrigerate for at least 30 minutes or up to 8 hours for more flavor.

Step 4

Preheat a grill or a large skillet over medium-high heat.

Step 5

Remove the chicken from the marinade, letting excess marinade drip off, and cook the chicken strips on the grill or skillet for about 10 minutes, turning occasionally, until fully cooked and slightly charred.

Step 6

While the chicken is cooking, warm the low sodium pita bread in a dry pan or in the oven for a few minutes.

Step 7

To assemble the sandwiches, place a lettuce leaf on each pita, then add slices of tomato and cucumber.

Step 8

Divide the cooked chicken strips among the pitas and sprinkle with fresh chopped parsley.

Step 9

Drizzle some tzatziki sauce over the top and wrap the pita around the filling to form a sandwich.

Step 10

Serve immediately and enjoy your low sodium chicken shawarma sandwich!

Nutrition Facts

Serving size	(1368.9g)

Amount per serving	% Daily Value*
Calories	1919.8

Total Fat 62.7g	0%
Saturated Fat 13.8g	0%
Polyunsaturated Fat 3.5g
Cholesterol 406.2mg	0%
Sodium 1035.1mg	0%
Total Carbohydrate 153.9g	0%
Dietary Fiber 16.9g	0%
Total Sugars 19.2g
Protein 186.4g	0%

Vitamin D 4.5IU	0%
Calcium 647.5mg	0%
Iron 19.7mg	0%
Potassium 3576.5mg	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: 29.3%

Protein: 38.7%

Carbs: 32.0%