Gluten-Free Chicken Kebab Wrap
Savor the irresistible flavors of this Gluten-Free Chicken Kebab Wrap, a wholesome and satisfying meal that's perfect for lunch or dinner! Tender, marinated chicken thighs are infused with a vibrant blend of Greek-inspired spices, including cumin, coriander, and paprika, then grilled to perfection for a smoky, charred finish. Served on soft gluten-free flatbreads and layered with crisp lettuce, juicy tomatoes, crunchy cucumber, red onion, and a sprinkle of fresh parsley, this wrap delivers a burst of fresh, zesty flavor in every bite. Finished with a dollop of creamy Greek yogurt or your favorite gluten-free dressing, this wrap is as nutritious as it is delicious. Quick to prepare in just 40 minutes, it’s an ideal choice for anyone looking for a healthy, gluten-free option that's both hearty and flavorful!
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Recipe Information
Ingredients
- 500 grams Boneless skinless chicken thighs
- 4 pieces Gluten-free flatbreads or wraps
- 120 ml Plain Greek yogurt
- 2 tablespoons Olive oil
- 2 tablespoons Lemon juice
- 2 pieces Garlic cloves, minced
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 small Cucumber, finely sliced
- 1 medium Tomato, diced
- 1 small Red onion, thinly sliced
- 2 tablespoons Fresh parsley, chopped
- 4 pieces Lettuce leaves
Instructions
In a large bowl, combine the Greek yogurt, olive oil, lemon juice, minced garlic, ground cumin, ground coriander, paprika, salt, and black pepper to create the marinade.
Add the chicken thighs to the marinade, ensuring they are well coated. Cover the bowl and refrigerate for at least 1 hour, or overnight for deeper flavor.
Preheat your grill or a large skillet over medium-high heat.
Cook the marinated chicken thighs for about 5-7 minutes on each side, or until fully cooked and lightly charred. The internal temperature should reach 75°C (165°F).
Once cooked, remove the chicken from the grill/skillet and let it rest for a few minutes before slicing it into strips.
Meanwhile, prepare the vegetables: slice the cucumber thinly, dice the tomato, and thinly slice the red onion. Chop the fresh parsley for garnishing.
Warm the gluten-free flatbreads or wraps according to the package instructions.
To assemble the wraps, lay a piece of lettuce on each flatbread, then top with sliced chicken, cucumber, tomato, onion, and a sprinkle of parsley.
Optionally, add a dollop of additional Greek yogurt or a drizzle of your favorite gluten-free dressing.
Roll the flatbreads tightly to create wraps, securing with a toothpick if needed, and serve immediately.
Nutrition Facts
Calories |
1513 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.5 g | 97% | |
| Saturated Fat | 17.1 g | 86% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 436 mg | 146% | |
| Sodium | 3656 mg | 159% | |
| Total Carbohydrate | 117.1 g | 43% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 17.7 g | ||
| Protein | 101.0 g | 202% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 399 mg | 31% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 2151 mg | 46% | |
*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.
