Low Iodine 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
Cocojune Pure Coconut Organic Cultured Coconut Yogurt Oui by Yoplait Coconut Dairy Free Yogurt Alternative Jar GT's Cocoyo Pure Living Coconut Yogurt So Delicious Dairy Free Plain Coconut Milk Yogurt Cup - 5.3 Oz Harmless Harvest Unsweetened Plain Organic Cultured Coconut Yogurt
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Chef's tip
Choose a plain, unsweetened dairy-free yogurt unless the recipe calls for a flavored one.
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
Chef's tip
Choose a plain, unsweetened dairy-free yogurt unless the recipe calls for a flavored one.
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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