Happy Friday Habibis! I wanted to share with you this delicious and super low carb alternative to Shawarma wraps! Still can’t believe it took me as long as it did to finally try and make it at home.
|– 500g boneless, marinated chicken thighs or breast|
– 1 tbsp Puck garlic and herbs cream cheese (for each wrap)
– 50g chopped arugula
– 50g diced tomato
– 50g diced cucumber
– 1/2 tbsp balsamic vinegar
– Juice of 1/2 a lemon
– 1 tbsp olive oil
– 1 tsp dill
– 1/2 tbsp sumac
– Salt to taste
– 12 lettuce leaves for the wrap
– 1 whole avocado, sliced.
|– 1/2 tbsp garam masala|
– 1 tsp sumac
– 1 tsp turmeric
– 1 tsp oregano
– 1 tsp smoked paprika
– 1/2 tsp chili powder
– 1 tsp himalayan salt
– 3 crushed cloves of garlic
– 60g french cut onion
– 1 lemon, juiced
– 60ml (1/4 cup) olive oil
If you’re wondering why we’re using the garam masala, it’s because majority of the spices needed for a Shawarma marinade is already in this particular blend (cinnamon, cardamom, cloves, nutmeg etc). So, adding 1/2 a tablespoon will save you some time and energy.
|Making the Shawarma!|
|1. Cut the chicken into strips or cubes.|
2. Find yourself a medium sized container and mix the chicken strips with the marinade in it.
3. Let the chicken marinate in the fridge for at least 4 to 6 hours (ideally overnight).
4. Spread the marinated chicken across a roasting pan or casserole dish.
5. Cook in the oven for 20 minutes at 180°C.
6. Take the chicken out and check if the salt is to your liking.
7. Stir well and put it back in the oven for another 10 – 15 mins, this time with the broiler on. I suggest checking the pan once you hit the 10 mins mark. We want the chicken strips to be a little charred and not burnt.
8. Once done, shred the chicken strips with a fork.
You can also pan-fry and skip all these steps. But I think roasting it will give you better results because the chicken will soak up even more of that marinade.
Arugula (Jarjeer) Salad:
Toss the chopped arugula, tomato and cucumber. Add olive oil, balsamic vinegar and lemon juice. Sprinkly some dill, sumaq and salt and mix it all together. Feel free to skip the lemon juice and vinegar if you’d like a less acidic salad/wrap.
Garlic Dip Options:
You can use a generic Lebanese garlic dip. You also have the option of making your own by mixing greek yogurt, mayo, lemon juice and 2 finely grated garlic cloves. I just used Puck’s garlic and herbs cream cheese because I didn’t feel like putting in any additional effort and it’s a seriously great substitute.
- Flax seed meal tortilla/flatbread. You’ll just need some ground flax seed, salt and boiling hot water. I’ll share the exact measurements for my next wrap recipe. There are tonnes of variations all over the internet, so do look it up if this is the option you want to go for.
- Lettuce! Boston or iceberg lettuce are easier to turn into a wrap, but you can always use romaine and make fancy Shawarma boats. This is the option I ended up going with because I messed up trying to make the flax seed flatbread. I didn’t check if I had enough parchment paper to roll out the “dough” and everything went downhill from there. Parchment or silicone sheets are CRUCIAL if you want a perfect flax seed tortilla/flatbread!
- Coconut flour + psyllium husk flatbread (you can find the recipe on my Instagram page)
- Last but not least, and as suggested by one of the friends I’ve made through Instagram, you can make a cloud bread based pizza and top with garlic dip, the fried/roasted chicken Shawarma, salad mix and mozzarella!
Line 2 iceberg lettuce leaves above each other at the stem (basically make them look like butterfly wings). Spread 1 tbsp of the garlic dip/cream cheese. Fill in with about 3 tbsp of the chicken Shawarma. Top with the arugula salad and 3-4 slices of avocado. Roll and use a sandwich wrap paper to help keep everything from falling apart.
Recipe yields 6 wraps. It took me about 40 mins to make them (excluding the marinating time).
Macros & calories per wrap:
|Net Carbs|| 4g net cards|
Keep in mind that that most of the calories are actually coming from the olive oil used. But that’s totally fine because of all the good it does for your body (not to mention the flavor factor).
Do let me know if you try this recipe. Hope you guys love it as much as I did.
Until next time!