Chicken Shawarma Wraps with Yogurt Tahini Sauce

Chicken shawarma has that just-one-more-bite kind of flavor. Warm spices, juicy skillet chicken, cool sauce, and fresh toppings all tuck into one wrap that feels bright enough for the end of spring and satisfying enough for dinner.

This Low-FODMAP Chicken Shawarma Wrap keeps the bold flavor, but makes a few thoughtful swaps. Garlic-infused olive oil steps in for garlic cloves, scallion green tops replace onion, and gluten-free wraps keep the whole meal easier to enjoy.

The chicken cooks quickly in a hot skillet, then gets folded with cucumber, tomato, parsley, pickles, and a creamy lactose-free tahini yogurt sauce. It is fresh, savory, and made for the kind of evening when you want dinner to feel good without making a big project out of it.

Ingredients

Materials Needed

• Cutting board and sharp knife
• Measuring cups and measuring spoons
• Large mixing bowl or zip-top bag
• Whisk or spoon
• Small bowl for the sauce
• Large heavy skillet
• Tongs or spatula
• Parchment paper, optional for wrapping
• Clean plate or serving board

Step-by-Step Instructions

1. 1

   Slice the chicken

   Slice the chicken into thin strips or small bite-size pieces. Try to keep the pieces similar in size so they cook evenly in the skillet.

2. 2

   Make the marinade

   In a large bowl, stir together the lactose-free yogurt, lemon or lime juice, garlic-infused olive oil, cumin, coriander, smoked paprika, turmeric, cinnamon, allspice, salt, and pepper.

3. 3

   Coat the chicken

   Add the sliced chicken to the bowl and toss until every piece is coated. Let it marinate for 20 minutes while you prep the toppings, or cover and refrigerate for up to 24 hours.

4. 4

   Mix the sauce

   In a small bowl, stir together the lactose-free yogurt, mayonnaise, tahini, lemon juice, garlic-infused olive oil, salt, and pepper. Taste and adjust with a little extra lemon if you want it brighter.

5. 5

   Cook the chicken

   Heat a large heavy skillet over medium-high heat. Add the chicken in an even layer and cook for 8 to 10 minutes, stirring occasionally, until browned and cooked through.

6. 6

   Warm the wraps

   Warm the gluten-free wraps in a dry skillet for a few seconds per side, just until flexible. Keep them covered with a clean towel so they stay soft for folding.

7. 7

   Assemble the wraps

   Place chicken in the center of each wrap. Add cucumber, romaine, tomato, pickles, scallion green tops, parsley, and a drizzle of shawarma sauce.

8. 8

   Fold and toast

   Fold each wrap tightly, then brush the outside with a small amount of garlic-infused olive oil. Toast seam-side down in the skillet for 1 to 2 minutes per side, until lightly golden.

9. 9

   Serve while warm

   Let the wraps rest for 1 to 2 minutes before slicing. Serve with extra sauce on the side and enjoy while the chicken is warm and the wrap is lightly crisp.

Low-FODMAP Notes

This recipe skips garlic cloves, garlic powder, onion, wheat-based wraps, and regular dairy yogurt. Garlic-infused olive oil, scallion green tops, lemon, tahini, herbs, and warm spices help build flavor without relying on those ingredients.

Use certified gluten-free wraps and check labels on mayonnaise, pickles, spice blends, and dairy-free yogurt alternatives. Some store-bought items can contain hidden garlic, onion, wheat, or sweeteners that may not fit your routine.

This recipe is designed with Low-FODMAP-friendly ingredients, but it has not been lab-tested. Choose the ingredients and serving size that feel right for your own needs.

Recipe Tips

• Slice the chicken thinly. Smaller pieces cook quickly and give you more seasoned edges in every bite.
• Check your wrap labels. Choose certified gluten-free wraps that do not include onion, garlic, or high-FODMAP sweeteners.
• Toast seam-side down first. This helps the wrap stay closed and gives the outside a lightly crisp finish.