Paleo Chicken Shawarma Wrap
Savor the bold, aromatic spices of the Middle East with this Paleo Chicken Shawarma Wrap—a healthy twist on a classic favorite! Juicy, marinated chicken thighs are seasoned with a vibrant blend of cumin, coriander, paprika, and turmeric, then grilled to perfection for a smoky, charred finish. Instead of traditional pita bread, this paleo-friendly recipe uses tender blanched collard green leaves as wraps, making it gluten-free and low-carb. Fresh fillings like crunchy cucumbers, juicy cherry tomatoes, thinly sliced red onions, and a sprinkle of chopped parsley add a refreshing bite to every wrap. Easy to prepare in under an hour (plus marinating time), this high-protein meal is as wholesome as it is flavorful. Perfect for meal prep, quick lunches, or a satisfying dinner, this Paleo Chicken Shawarma Wrap is guaranteed to impress!
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Ingredients
- 1 pound boneless, skinless chicken thighs
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 3 cloves garlic cloves, minced
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon ground paprika
- 1 teaspoon ground turmeric
- 0.5 teaspoon cayenne pepper
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 leaves collard green leaves
- 0.5 onion red onion, thinly sliced
- 1 cucumber cucumber, thinly sliced
- 1 cup cherry tomatoes, halved
- 0.25 cup fresh parsley, chopped
Directions
Step 1
In a medium bowl, combine the olive oil, lemon juice, minced garlic, cumin, coriander, paprika, turmeric, cayenne pepper, salt, and black pepper to create the marinade.
Step 2
Add the chicken thighs to the marinade, ensuring they are fully coated. Cover and refrigerate for at least 1 hour, preferably overnight to enhance flavor.
Step 3
Preheat your grill or a skillet over medium-high heat. Cook the marinated chicken for about 5-6 minutes on each side, or until fully cooked and lightly charred on the outside. Remove from heat and let it rest for a few minutes.
Step 4
While the chicken is resting, prepare the collard green leaves. Trim the thick stem at the base of each leaf if necessary, and briefly blanch them in boiling water for about 30 seconds to make them pliable.
Step 5
Slice the chicken into thin strips.
Step 6
Lay each collard green leaf flat on a clean surface. Arrange some chicken strips, red onion slices, cucumber slices, cherry tomatoes, and a sprinkle of fresh parsley onto each leaf.
Step 7
Carefully roll the collard green leaf around the fillings to create a wrap. Serve immediately and enjoy your Paleo Chicken Shawarma Wrap!
Nutrition Facts
| Serving size | (1240.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1554.1 |
| Total Fat 96.2g | 0% |
| Saturated Fat 20.8g | 0% |
| Polyunsaturated Fat 4.0g | |
| Cholesterol 567.0mg | 0% |
| Sodium 2844.2mg | 0% |
| Total Carbohydrate 48.3g | 0% |
| Dietary Fiber 15.6g | 0% |
| Total Sugars 14.1g | |
| Protein 130.3g | 0% |
| Vitamin D 31.8IU | 0% |
| Calcium 655.6mg | 0% |
| Iron 16.8mg | 0% |
| Potassium 3115.2mg | 0% |
Source of Calories