Low Sodium Chicken Shawarma Wrap

Indulge in the flavorful simplicity of this Low Sodium Chicken Shawarma Wrap, a wholesome twist on the Middle Eastern classic. Perfectly seasoned chicken thighs are marinated in a fragrant blend of cumin, coriander, turmeric, and garlic, then roasted or grilled to tender, juicy perfection—all without the heavy use of salt. Nestled in a soft whole wheat wrap alongside crisp lettuce, juicy cherry tomatoes, crunchy cucumbers, and tangy red onions, this wrap is crowned with a creamy Greek yogurt and parsley sauce, delivering bold, refreshing taste in every bite. Ready in just 40 minutes with minimal prep, this heart-healthy, protein-packed recipe is ideal for quick lunches, meal prep, or on-the-go dining. Rediscover shawarma without the guilt!

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 pound Boneless skinless chicken thighs
• 2 tablespoons Lemon juice
• 3 tablespoons Olive oil
• 3 large Garlic cloves, minced
• 2 teaspoons Ground cumin
• 2 teaspoons Ground coriander
• 1 teaspoon Ground paprika
• 1 teaspoon Ground turmeric
• 0.5 teaspoon Ground allspice
• 0.5 teaspoon Cayenne pepper
• 0.5 teaspoon Black pepper
• 1 cup Non-fat plain Greek yogurt
• 4 large Whole wheat wraps
• 2 tablespoons Fresh parsley, chopped
• 1 cup Cherry tomatoes, quartered
• 1 medium Cucumber, thinly sliced
• 0.5 medium Red onion, thinly sliced
• 4 large Lettuce leaves

Directions

Step 1

In a large mixing bowl, combine lemon juice, olive oil, minced garlic, ground cumin, ground coriander, ground paprika, ground turmeric, ground allspice, cayenne pepper, and black pepper. Mix well to form a marinade.

Step 2

Add the chicken thighs to the marinade, ensuring they are well coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour or overnight for best results.

Step 3

Preheat your oven to 400°F (200°C) or heat a grill to medium-high.

Step 4

Place the marinated chicken thighs on a lined baking sheet or grill. Cook for 10-12 minutes on each side, or until the chicken is fully cooked and juices run clear.

Step 5

Once cooked, remove the chicken from the oven or grill and let it rest for 5 minutes before slicing into thin strips.

Step 6

Meanwhile, prepare the Greek yogurt sauce by mixing the yogurt with chopped parsley in a small bowl.

Step 7

To assemble the wraps, lay a whole wheat wrap flat and spread a couple of tablespoons of the yogurt sauce over the center.

Step 8

Place a lettuce leaf on the wrap, then add a generous portion of the sliced chicken.

Step 9

Top with some quartered cherry tomatoes, sliced cucumber, and sliced red onion.

Step 10

Fold the sides of the wrap over the filling and roll tightly from the bottom, tucking in the ingredients as you go.

Step 11

Repeat with the remaining wraps and ingredients.

Step 12

Serve the wraps immediately or wrap in foil for an easy, on-the-go meal.

Nutrition Facts

Serving size	(1605.3g)

Amount per serving	% Daily Value*
Calories	1741.4

Total Fat 85.8g	0%
Saturated Fat 17.1g	0%
Polyunsaturated Fat 4.0g
Cholesterol 394.5mg	0%
Sodium 1537.8mg	0%
Total Carbohydrate 133.0g	0%
Dietary Fiber 25.6g	0%
Total Sugars 25.9g
Protein 118.0g	0%

Vitamin D 0IU	0%
Calcium 746.5mg	0%
Iron 19.0mg	0%
Potassium 2675.1mg	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: 43.5%

Protein: 26.6%

Carbs: 30.0%