Chicken Shawarma Collard Wraps

Name: Chicken Shawarma Collard Wraps
Prep time: 25 min
Cook time: 15 min
Yield: 4
Ingredients: boneless skinless chicken thighs 1.00 lbs; olive oil 2.00 tbsp; garlic 3.00 clove minced; divided use; ground cumin 1.00 tsp; smoked paprika 1.00 tsp; ground coriander 0.50 tsp; turmeric 0.50 tsp; ground cinnamon 0.25 tsp; cayenne pepper 0.25 tsp optional; salt 0.50 tsp; black pepper 0.25 tsp; lemon juice 3.00 tbsp from 1 ½ med lemon; divided use; collard greens 8.00 leaves large leaves; stems trimmed; Plain Nonfat Greek yogurt 0.50 cup; tahini 1.00 tbsp; cucumber(s) 1.00 cup sliced into thin matchsticks; cherry tomatoes 1.00 cup halved; red onion 0.25 small

25 min + marination prep time

15 min cook time

4servings

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How to Make Chicken Shawarma Collard Wraps

These chicken shawarma collard wraps are packed with bold spices and fresh veggies, all wrapped in sturdy, low-carb collard greens instead of traditional flatbread. The yogurt-tahini sauce adds creamy richness without excess fat. With high protein and fiber and no refined grains, they’re a flavorful and diabetes-friendly Wrap.

25 min + marination prep time

15 min cook time

4servings

2 wraps

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Step-By-Step Instructions:

In a large bowl, combine olive oil, garlic, cumin, paprika, coriander, turmeric, cinnamon, cayenne (if using), salt, pepper, and 1 tbsp lemon juice. Add chicken thighs and coat evenly. Marinate for at least 30 minutes, or up to overnight in the fridge.
Preheat a grill pan or skillet over medium heat. Cook chicken thighs for 5–7 minutes per side, or until fully cooked. Let rest for 5 minutes, then thinly slice.
Bring a large pot of water to a boil. One at a time, blanch each collard leaf for 30–45 seconds until bright green and pliable. Transfer to an ice bath, then pat dry.
In a small bowl, add yogurt, tahini, 1 tbsp lemon juice, and 2 cloved minced garlic. Whisk until smooth.
Now, you are ready to build the wraps. Lay a collard leaf flat. Spread with a spoonful of yogurt-tahini sauce (1/2 cup plain nonfat Greek yogurt; 1 tbsp tahini; 1 tbsp lemon juice; and 1 small clove garlic, minced). Top with sliced chicken, cucumber, cherry tomatoes, and red onion. Fold in the sides and roll like a burrito.
Slice each wrap in half if desired and serve immediately. Leftovers can be wrapped tightly and stored in the fridge for up to 2 days.

Lunch

Nutrition facts

4 Servings

Serving Size
2 wraps

Amount per serving Calories 290

% Daily value*
Total Fat 14g 18%
- Saturated Fat 2g 10%
- Trans Fats 0g
Cholesterol 90mg 30%
Sodium 420mg 18%
Total Carbohydrate 13g 5%
- Dietary Fiber 6g 21%
- Total Sugars 4g
- Added Sugars 0g 0%
Protein 31g
Potassium 480mg 10%

Ingredients

boneless skinless chicken thighs

1 lbs

olive oil

2 tbsp

garlic (minced, divided use)

3 clove

ground cumin

1 tsp

smoked paprika

1 tsp

ground coriander

1/2 tsp

turmeric

1/2 tsp

ground cinnamon

1/4 tsp

cayenne pepper (optional)

1/4 tsp

salt

1/2 tsp

black pepper

1/4 tsp

lemon juice (from 1 ½ med lemon, divided use)

3 tbsp

collard greens (large leaves, stems trimmed)

8 leaves

Plain Nonfat Greek yogurt

1/2 cup

tahini

1 tbsp

cucumber(s) (sliced into thin matchsticks)

1 cup

cherry tomatoes (halved)

1 cup

red onion

1/4 small

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09/09/2025