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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 prep time
15 min cook time
4servings
2 wraps per person
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Step-By-Step Instructions:
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In a large bowl, combine olive oil, garlic, cumin, paprika, coriander, turmeric, cinnamon, cayenne (if using), salt, pepper, and lemon juice. Add chicken thighs and coat evenly. Marinate for at least 30 minutes, or up to overnight in the fridge.
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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.
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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.
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In a small bowl, whisk together yogurt, tahini, lemon juice, and grated garlic until smooth.
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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.
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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.
Nutrition facts
4 Servings
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Serving Size
2 wraps per person
- Amount per serving Calories 290
- % Daily value*
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Total Fat
14g
18%
- Saturated Fat 2g 10%
- Trans Fats 0g
- Cholesterol 90mg 30%
- Sodium 420mg 18%
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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)
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
Juice of 1 lemon or lime
1 whole
collard greens (large leaves, stems trimmed)
8 leaves
Plain Nonfat Greek yogurt
1/2 cup
tahini
1 tbsp
lemon juice
1 tbsp
cucumber(s) (sliced into thin matchsticks)
1 cup
cherry tomatoes (halved)
1 cup
red onion
1/4 small
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