Chicken Shawarma Crunch Wrap

I haven’t had a good Shawarma wrap in forever. Houston is pretty international, but I just haven’t seen them on menus as much! Thankfully, this meal is insanely Macro Friendly when you make your own yogurt sauce and the pickle turn off at such a fun pop of color .

Chicken Shawarma Crunch Wrap

Recipe by EmyogifitCourse: Crunch Wraps, Lunch/Dinner, Recipes


Prep time


Cooking time





Marinade Ingredients

  • 2tsp smoked paprika

  • 2 tsp cumin

  • 1tsp coriander

  • 1tsp turmeric

  • 1/2 tsp garlic

  • Pinch of salt and pepper

  • 2/3 tbsp white wine vinegar

  • Yogurt Sauce Ingredients
  • 50g non fat Greek yogurt

  • Lemon juice, cayenne pepper, garlic, dill and salt to taste

  • INSTRUCTIONS- mix everything together, I didnt measure the spices, just added a little at a time until i liked the flavor

  • INGREDIENTS for the crunch wrap
  • 3oz chicken, weighed raw and cooked

  • 1 @cutdacarb wrap

  • 40g pickled turnips

  • 5g red onion

  • 50g cucumber, sliced thin

  • 20g pickles

  • 50g angel hair coleslaw or shredded lettuce

  • Yogurt or Trader Joe’s tahini (this will change macros)


  • You can use any cook chicken you like but I suggest the above Marinade. I cooked mine in the Insta pot for 12 minutes then sautéed in a pan with extra cumin for maximum crispiness
  • Mix up the sauce
  • Add everything to your crunch wrap. Do you want to go narrow and tall with a crunch wrap not wide, so that way you can have room to wrap it up
  • Wrap up your crunch wrap
  • Spray with cooking spray then either air fry or place seems like down on a hot pan, flipping after a few minutes


  • NUTRITION with yogurt sauce- 233 Cal 28.8P/1.4F/24.1C

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