Low Sodium Chicken Shawarma Wraps

Total time1 hr 50 min

Prep time20 min

Cook time30 min

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Ingredients

4 servings

For the marinade

¼ cup plain whole-milk yogurt
Chobani Nonfat Plain Greek Yogurt, 32 oz Fage Total 0% Milkfat Plain Greek Yogurt Fage Total 0% Milkfat Nonfat Greek Strained Yogurt, 5.3 oz Stonyfield Organic Plain Whole Milk Probiotic Yogurt Greek Gods Yogurt Greek Style Traditional Plain - 24 Oz
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3 tbsp olive oil
4 garlic cloves, minced
1 ½ tsp ground cumin
1 ½ tsp smoked paprika
1 tsp ground coriander
1 tsp ground turmeric
½ tsp ground cinnamon
½ tsp cayenne pepper
1 tsp kosher salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
½ tsp black pepper

For the chicken

1 ½ lb boneless, skinless chicken thighs

For the garlic sauce (toum-style)

½ cup plain whole-milk yogurt
2 garlic cloves, minced
1 tbsp fresh lemon juice
1 tbsp olive oil
¼ tsp kosher salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For serving

4 large flatbreads or pita breads
1 cup cherry tomatoes, halved
1 cup english cucumber, thinly sliced
½ small red onion, thinly sliced
½ cup pickled turnips or pickled cucumbers, drained (optional)
¼ cup fresh parsley, roughly chopped (optional)

Instructions

1
In a large bowl, whisk together the yogurt, 3 tbsp olive oil, minced garlic (4 cloves), cumin, smoked paprika, coriander, turmeric, cinnamon, cayenne, 1 tsp kosher salt, and black pepper until smooth.
2
Add the chicken thighs to the marinade and turn to coat thoroughly. Cover and refrigerate for at least 1 hour and up to 8 hours.

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