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–+ servings

Gluten Free Chicken Shawarma Wraps

These gluten free chicken shawarma wraps deliver bold, savory flavor in every bite. Perfect for a weeknight dinner the whole family will love.
Gluten Free Chicken Shawarma Wraps
Prep Time 1 hour 15 minutes
Cook Time 30 minutes
Total Time 1 hour 45 minutes
Course Main Course
Cuisine Middle Eastern
Servings 6 wraps
Calories 431 kcal
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Ingredients
  

For the Chicken

  • 2 lb Boneless Skinless Chicken Thighs
  • 3 tbsp Olive Oil
  • 3 Cloves Garlic, minced
  • 1 tbsp Ground Cumin
  • 1 tbsp Smoked Paprika
  • 1 tsp Ground Turmeric
  • 1 tsp Ground Coriander
  • 1/2 tsp Ground Cinnamon
  • 1/4 tsp Cayenne Pepper
  • 1 tbsp Fresh Lemon Juice
  • 1 tsp Salt
  • 1/2 tsp Black Pepper

For the Garlic Sauce

  • 1/2 cup Plain Greek Yogurt
  • 2 tbsp Tahini
  • 1 tbsp Fresh Lemon Juice
  • 1 Clove Garlic, minced
  • 1/4 tsp Salt

For Assembly

  • 6 Gluten Free Flour-Style Tortillas or Flatbreads
  • 1 cup Shredded Romaine Lettuce
  • 1 Large Tomato, diced
  • 1/2 English Cucumber, diced
  • 1/4 cup Pickled Red Onion
  • Fresh Parsley, for garnish

Instructions
 

  • In a large bowl, combine the olive oil, garlic, cumin, smoked paprika, turmeric, coriander, cinnamon, cayenne, lemon juice, salt, and black pepper. Add the chicken thighs and toss until every piece is well coated. Cover and marinate in the refrigerator for at least 1 hour, or up to overnight for the best flavor.
  • While the chicken marinates, make the garlic sauce by whisking together the greek yogurt, tahini, lemon juice, garlic, and salt in a small bowl until smooth and creamy. Refrigerate until ready to serve.
  • Preheat the oven to 425 degrees F. Arrange the marinated chicken thighs on a parchment-lined baking sheet in a single layer with space between each piece.
  • Roast for 25 to 30 minutes, until the chicken is cooked through with charred edges and the internal temperature reaches 165 degrees F. Let the chicken rest for 5 minutes, then slice it into thin strips against the grain.
  • Warm the gluten free tortillas in a dry skillet over medium heat for about 30 seconds per side, or wrap them in damp paper towels and microwave for 20 seconds.
  • To assemble, spread a generous spoonful of garlic sauce down the center of each warm tortilla. Layer on the sliced shawarma chicken, shredded lettuce, diced tomato, cucumber, and pickled red onion. Garnish with fresh parsley, fold, and serve immediately.

Nutrition

Serving: 1servingCalories: 431kcalCarbohydrates: 30gProtein: 35gFat: 19g
Keyword chicken shawarma, gluten-free, Mediterranean, wraps
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