Paleo Chicken Shawarma Wraps

Total time1 hr 50 min

Prep time20 min

Cook time30 min

Juicy chicken thighs soak up a bold blend of garlic, cumin, smoked paprika, coriander, turmeric, cinnamon, and a touch of cayenne before roasting on a wire rack until the edges turn deeply browned and slightly charred. That high-heat roast is what gives this shawarma its signature crisp, caramelized bite, and slicing the chicken thin against the grain keeps every piece tender. A bright, garlicky sauce brings tang and richness to balance the warm spices, while crisp cucumber, juicy cherry tomatoes, sliced red onion, and a scatter of fresh parsley add color and crunch. Pile everything together and you've got a fresh, herb-flecked wrap that eats like street food but keeps things simple and whole-food focused. It's a satisfying, well-spiced dinner that fits neatly into a Paleo lineup any night of the week.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the marinade

¼ cup plain whole-milk yogurt
3 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
See all
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!