High Protein Chicken Shawarma (GLP-1 Friendly)
This healthy Chicken Shawarma recipe swaps heavy mayo for a creamy, high-protein cottage cheese garlic sauce. It features tender yogurt-marinated chicken breast, crispy air fryer fries, and crunchy fresh veggies wrapped in a high-fiber tortilla. Better than takeout and packed with 45g of protein!
Equipment
- High-Speed Blender (for the sauce)
- Air Fryer
- Stainless Steel Skillet or Cast Iron Pan
- Tongs
- Glass Mixing Bowls
Ingredients
For the Yogurt Marinade:
- 2 lbs Chicken Breast Boneless, skinless, sliced into thin 1/2 inch strips
- 1/2 cup Non-Fat Greek Yogurt 0% fat
- 1 tbsp Olive Oil
- 1 tbsp Fresh Lemon Juice
- 4 cloves Garlic finely minced
- 1 tbsp Smoked Paprika
- 1 tsp Cumin Powder
- 1 tsp Coriander Powder
- 1 tsp Turmeric Powder
- 1/2 tsp Cayenne Pepper Optional, for heat
- 1 tsp Salt
- 1 tsp Black Pepper
For the High-Protein "Pink Sauce":
- 1 cup Low-Fat Cottage Cheese Good Culture or similar
- 2 tbsp Hot Sauce Frank's Red Hot or Sriracha
- 1 tbsp Lemon Juice
- 1/2 tsp Garlic Powder
- 1/2 tsp Smoked Paprika
For the "Fake" Fries:
- 2 medium Russet Potatoes or Turnips for lower carb, cut into french fry strips
- 1 tsp Smoked Paprika
- 1 tbsp Fresh Parsley chopped
- Spray Avocado Oil Spray
For Assembly:
- 4 High-Fiber Tortillas e.g., Mission Carb Balance or similar
- 1 cup Red Onion thinly sliced
- 1 tbsp Sumac for the onions
- 1/2 cup Pickled Cucumbers sliced into long thin strips
- 1 cup Cucumber diced small
- 1 cup Tomato diced small
Instructions
- Prepare the Marinade In a large glass mixing bowl, combine the sliced chicken breast, Greek yogurt, olive oil, lemon juice, minced garlic, and all the dry spices (paprika, cumin, coriander, turmeric, cayenne, salt, pepper). Use tongs to aggressively mix the chicken until every single strip is coated in a thick, red paste.
- Let it Marinate Cover the bowl and place it in the refrigerator for at least 30 minutes (up to 4 hours is ideal). The marinade should look thick and cling to the meat when lifted, not watery.
- Blend the "Pink Sauce" While the chicken marinates, place the cottage cheese, hot sauce, lemon juice, garlic powder, and paprika into a high-speed blender. Blend on high for 60 seconds until the mixture is completely smooth and velvety. Ensure there are no curds left; it should resemble the texture of mayonnaise
- Air Fry the Fries Toss your potato strips with a light spray of avocado oil, the smoked paprika, and a pinch of salt. Place them in the air fryer basket in a single layer (do not stack them too high). Air fry at 400°F (200°C) for 15-18 minutes, shaking the basket halfway through, until they are golden and crispy. Toss with fresh parsley immediately after cooking.
- Prepare the Sumac Onions In a small bowl, toss the thinly sliced red onions with the sumac spice and a squeeze of lemon juice. Massage the spice into the onions with your fingers until they turn a vibrant pink/purple color. This removes the harsh raw onion "bite."
- Sear the Chicken (The Char) Heat a large stainless steel or cast iron skillet over medium-high heat. Once hot, spray generously with oil. Add the chicken strips in a single layer—do not overcrowd the pan (cook in 2 batches if necessary). Let the chicken sear undisturbed for 3-4 minutes until a dark, charred crust forms. Flip and cook for another 2-3 minutes until fully cooked through.
- Begin Assembly Lay a high-fiber tortilla on a sheet of brown parchment paper. Smear a generous spoonful (about 2 tbsp) of the Pink Sauce down the center of the wrap.
- Layer the Ingredients Place a layer of the charred chicken on top of the sauce. Follow with the diced tomatoes and cucumbers. Add the sumac onions and place the long pickle strips right on top for crunch. Finally, add a small handful of the air-fried fries directly into the wrap.
- The Final Drizzle & Roll Drizzle one last spoonful of the Pink Sauce over the fillings to ensure the wrap isn't dry. Use the parchment paper to help you roll the tortilla tightly, tucking in the sides as you go.
- Optional: The Final Crisp For a true "restaurant style" finish, spray the outside of the rolled wrap lightly with oil. Place the whole wrap back into the hot skillet (seam-side down first) for 60 seconds per side until the tortilla is golden brown and crispy. Slice in half and serve immediately.
Notes
- Storage: Store the cooked chicken and the sauce in separate airtight containers in the fridge for up to 3 days. Do not assemble the wraps until you are ready to eat to prevent sogginess.
- Dairy-Free Option: Swap the Greek yogurt for a coconut or almond-based yogurt marinade, and swap the cottage cheese for a blended silken tofu or dairy-free yogurt base for the sauce.
- Volume Hack: If you are extra hungry but low on calories, add 1 cup of shredded purple cabbage into the wrap. It adds massive volume and crunch for virtually zero calories.