Gluten Free Chicken Shawarma Wraps

Total time1 hr 50 min

Prep time20 min

Cook time30 min

Juicy chicken thighs soak up a bold marinade built from yogurt, garlic, and a warm blend of cumin, smoked paprika, coriander, turmeric, and cinnamon before roasting on a wire rack until the edges turn deeply charred and caramelized. That high-heat roast is the real trick here — it delivers that shawarma-shop char without a rotisserie, and the chicken slices up juicy and full of flavor. A quick garlic-yogurt sauce, brightened with lemon, gets spooned on generously, then piled high with crisp cucumber, juicy cherry tomatoes, sliced red onion, and tangy pickled turnips for crunch in every bite. Fresh parsley scattered over the top finishes it with a pop of color and freshness. It's a satisfying, deeply spiced meal that comes together easily and is a solid pick for a gluten free dinner rotation.

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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
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

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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