Tender, spiced chicken wrapped in a low-carb tortilla (or lettuce leaves), drizzled with creamy garlic yogurt sauce, and topped with crisp veggies. A healthy, satisfying, high-protein meal bursting with Middle Eastern flavor!

🍽️ Servings

2–3 wraps (serves 2 large or 3 smaller portions)

⏱️ Prep Time: 20 minutes
🔥 Cook Time: 20 minutes
🕒 Total Time: 40 minutes
💪 Protein: ~45g per serving
🌿 Dietary Info: High-Protein | Low-Carb | Gluten-Free Option | Diabetic-Friendly

🧂 Ingredients

🐔 For the Chicken Shawarma:

  • 1 lb (450 g) boneless, skinless chicken breasts or thighs
  • 2 tbsp plain nonfat Greek yogurt (adds tenderness and protein)
  • 1 tbsp olive oil or avocado oil
  • 2 cloves garlic, minced
  • 1 tbsp lemon juice (freshly squeezed)
  • ½ tsp ground cumin
  • ½ tsp smoked paprika
  • ½ tsp ground coriander
  • ½ tsp turmeric
  • ¼ tsp cinnamon (authentic Middle Eastern touch)
  • ¼ tsp cayenne pepper (optional, for heat)
  • ¾ tsp salt
  • ½ tsp black pepper

💡 Using both yogurt and lemon juice tenderizes the chicken and gives that signature shawarma tang.

🥣 For the Garlic Yogurt Sauce:

  • ¾ cup plain nonfat Greek yogurt
  • 1 clove garlic, finely minced or grated
  • 1 tbsp lemon juice
  • 1 tsp olive oil (optional, for smoothness)
  • Salt and pepper, to taste
  • 1 tsp chopped fresh parsley or dill (optional but brightens it up)

🧄 This sauce is high in protein, low in fat, and replaces mayo or tahini for a lighter option.

🫓 For the Wraps:

  • 2–3 low-carb, high-protein wraps (or large romaine or butter lettuce leaves for a keto option)
  • ¼ red onion, thinly sliced into rings
  • ½ cup cucumber, thinly sliced
  • ½ cup chopped tomatoes (optional, for freshness)
  • 2 tbsp fresh parsley or cilantro, chopped
  • Optional add-ons: pickles, shredded lettuce, or a sprinkle of feta cheese

🔥 Instructions

1️⃣ Marinate the Chicken

  1. In a mixing bowl, combine Greek yogurt, olive oil, garlic, lemon juice, and all spices (cumin, paprika, coriander, turmeric, cinnamon, cayenne, salt, and pepper).
  2. Add chicken pieces and toss until fully coated in the marinade.
  3. Cover and let marinate for at least 30 minutes (up to 12 hours in the fridge). 🧠 The longer the marination, the deeper the flavor and juicier the chicken.

2️⃣ Cook the Chicken

Option 1 — Grill:

  1. Preheat your grill or grill pan to medium-high heat.
  2. Grill chicken for 5–6 minutes per side, or until internal temperature reaches 165°F (74°C).
  3. Let rest 5 minutes, then slice thinly against the grain.

Option 2 — Oven:

  1. Preheat oven to 400°F (200°C).
  2. Arrange marinated chicken on a parchment-lined baking sheet.
  3. Bake for 18–20 minutes, flipping halfway through, until golden and cooked through.

Option 3 — Stovetop:

  1. Heat a large skillet over medium-high heat.
  2. Add a touch of olive oil and cook chicken 4–5 minutes per side until browned and cooked through.

3️⃣ Make the Garlic Yogurt Sauce

  1. In a small bowl, whisk together Greek yogurt, minced garlic, lemon juice, olive oil, salt, and pepper.
  2. Stir in parsley or dill, if using.
  3. Taste and adjust seasoning. Chill until ready to serve.

🥄 Pro Tip: For an extra creamy texture, blend the sauce in a mini food processor.

4️⃣ Assemble the Wraps

  1. Warm the low-carb wraps for 10–15 seconds in a dry skillet or microwave (this makes them flexible). For low-carb or keto option, use large lettuce leaves as wraps instead.
  2. Lay out your wrap and spread 1–2 tbsp of garlic yogurt sauce in the center.
  3. Add sliced chicken, then top with red onion rings, cucumber slices, tomato (if using), and parsley.
  4. Drizzle a bit more sauce on top.
  5. Roll tightly like a burrito — fold the sides in and roll from the bottom up.
  6. Slice in half diagonally and serve immediately!

5️⃣ Optional – Serve It Shawarma-Style

  • Serve your wraps with a side of roasted vegetables or a high-protein salad (like chickpea cucumber salad).
  • Add air-fried potato wedges or cauliflower fries for a heartier meal.

🧊 Storage & Meal Prep Tips

  • Fridge: Store cooked chicken and sauce separately in airtight containers for up to 4 days.
  • Reheat: Warm chicken in a skillet or microwave before assembling wraps.
  • Meal Prep: Pre-portion the filling and sauce — just add to wraps when ready to eat!
  • Freezer: Cooked chicken freezes well for up to 2 months (freeze flat in a zip bag).

⚡ Nutrition (Per Serving)

(with low-carb wrap and garlic yogurt sauce, serves 2)

  • Calories: ~350
  • Protein: ~45g
  • Carbohydrates: ~8g
  • Fat: ~10g
  • Fiber: 2g
  • Sugar: 3g
  • Sodium: ~680mg

💡 Using lettuce wraps brings carbs closer to 3g per serving.

🌟 Variations & Add-Ons

🥗 Mediterranean Power Bowl:
Skip the wrap and serve shawarma chicken over quinoa or cauliflower rice with extra veggies.

🔥 Spicy Kick:
Add harissa, chili flakes, or a pinch of cayenne to the marinade or sauce.

🥒 Tzatziki Twist:
Add grated cucumber to the yogurt sauce for a refreshing, tangy tzatziki-style version.

🧀 Cheesy Option:
Top the wrap with 2 tbsp feta or mozzarella for a melty finish (adds 4–5g protein).

🍋 Lemon Herb Boost:
Squeeze fresh lemon juice over the wrap before rolling for an extra burst of flavor.

🧑‍🍳 Chef’s Tips for Maximum Flavor

  1. Always marinate at least 30 minutes — it transforms the chicken.
  2. Slice chicken thinly against the grain for authentic shawarma texture.
  3. Use Greek yogurt generously — it’s the secret to both tender chicken and creamy sauce.
  4. Wrap tightly so the sauce and filling don’t spill when eating.
  5. Balance textures: crisp veggies + creamy sauce + juicy chicken = perfection.