Gluten-Free Chicken Shawarma Roll
Elevate your mealtime with this delicious and healthy **Gluten-Free Chicken Shawarma Roll**—a mouthwatering twist on a Middle Eastern classic, perfect for those avoiding gluten without compromising flavor. Tender strips of marinated chicken, infused with a fragrant blend of cumin, coriander, paprika, and cinnamon, are grilled to perfection for a juicy and slightly smoky finish. These are nestled inside warm gluten-free flatbreads, accompanied by creamy yogurt, crisp cucumber, juicy tomato, sharp red onion, and fresh parsley for a refreshing crunch. Quick and easy to make, this recipe is ideal for busy weeknights or a fun, hands-on family dinner. Bursting with bold spices and wholesome ingredients, this gluten-free shawarma roll is as satisfying as it is nutritious.
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Recipe Information
Ingredients
- 500 grams Chicken breasts, boneless and skinless
- 3 tablespoons Olive oil
- 2 tablespoons Lemon juice
- 3 Garlic cloves, minced
- 2 teaspoons Ground cumin
- 2 teaspoons Ground coriander
- 2 teaspoons Ground paprika
- 1 teaspoon Ground turmeric
- 0.5 teaspoon Ground cinnamon
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 Gluten-free flatbreads
- 1 cup Yogurt, plain
- 1 Cucumber, sliced
- 1 Tomato, sliced
- 0.5 Red onion, thinly sliced
- 2 tablespoons Fresh parsley, chopped
Instructions
In a large mixing bowl, combine olive oil, lemon juice, minced garlic, ground cumin, ground coriander, ground paprika, ground turmeric, ground cinnamon, salt, and black pepper to create the marinade.
Slice the chicken breasts into thin strips and add them to the marinade, ensuring they are well coated. Cover and refrigerate for at least 1 hour, or overnight for best results.
Preheat a grill pan or skillet over medium-high heat. Add the marinated chicken strips and cook for about 6-8 minutes on each side or until fully cooked and lightly charred.
While the chicken is cooking, warm the gluten-free flatbreads in a dry skillet for 1-2 minutes on each side.
To assemble the shawarma roll, spread 2-3 tablespoons of plain yogurt onto each gluten-free flatbread.
Top with cooked chicken strips, sliced cucumber, tomato, red onion, and a sprinkle of fresh parsley.
Roll the flatbread tightly around the filling and serve immediately.
Nutrition Facts
Calories |
1951 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.2 g | 96% | |
| Saturated Fat | 16.2 g | 81% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 449 mg | 150% | |
| Sodium | 3456 mg | 150% | |
| Total Carbohydrate | 134.9 g | 49% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 22.1 g | ||
| Protein | 181.7 g | 363% | |
| Vitamin D | 3.3 mcg | 16% | |
| Calcium | 514 mg | 40% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 2661 mg | 57% | |
*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.
