Imported from Instagram

15 minEasy1 serving

High-Protein Chicken Shawarma

Name: High-Protein Chicken Shawarma
Total time: 15 min
Yield: 1 serving
Cuisine: Middle Eastern
Ingredients: 1 piece lavash flatbread; 0.5 piece cucumber; 0.5 piece small tomato; to taste portion iceberg lettuce; 100 g chicken breast; 20 g light cheese; 1 clove garlic; 2 tbsp Greek yogurt; to taste splash soy sauce; to taste sprig dill; to taste pinch salt; to taste pinch black pepper

A healthy, high-protein version of a classic shawarma wrap made with cooked chicken breast, fresh vegetables, light cheese, and a savory yogurt-garlic sauce.

Mise turned a cooking video on Instagram into this written step-by-step recipe — 12 ingredients, 6 steps, 15 min, with a generated photo for every step.

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Time15min

LevelEasy

Servings1

Method 6 steps

Season the chicken breast with salt and black pepper, and cook it in parchment paper without oil until fully cooked.

Chop the cooked chicken, cucumber, tomato, and iceberg lettuce.

Prepare the garlic sauce by mixing the Greek yogurt, minced garlic, soy sauce, and chopped dill.

Place the lavash flat. Layer the chopped chicken, cucumber, tomato, iceberg lettuce, and grated light cheese on it.

Drizzle the prepared garlic sauce over the filling and tightly roll the lavash into a wrap.

Grill the wrap on a panini press or a dry non-stick skillet without oil until crispy and golden.

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Notes

This high-protein wrap adapts the traditional Middle Eastern street food for a leaner profile while maintaining the characteristic textures of a grilled sandwich. The method relies on the parchment paper cooking technique for the poultry, which retains moisture without the need for added fats or oils. This results in a succulent protein base that balances against the crunch of fresh vegetables and the sharpness of the garlic-yogurt emulsion. It is an efficient choice for a midday meal when time is limited but a substantial, warm dish is preferred.

The final result offers a contrast between the hot, toasted exterior of the flatbread and the cool, crisp salad filling inside. Grilling the assembled wrap ensures the light cheese melts sufficiently to bind the ingredients together. Expect a clean-tasting profile where the natural sweetness of the tomato and the herbal notes of fresh dill are highlighted by the savory depth of the soy-garlic sauce. This version emphasizes structural integrity, ensuring the wrap remains firm and easy to handle during consumption.

Before you start

When cooking the chicken in parchment paper, ensure the packet is tightly sealed to trap steam, keeping the lean breast meat from becoming dry or rubbery.
Mince the garlic into a paste before stirring into the yogurt to prevent large, pungent chunks from overpowering the subtle flavors of the dill and soy sauce.
Drain the chopped cucumber and tomato on a paper towel for one minute to remove excess moisture that could otherwise make the flatbread soggy during grilling.
Apply firm, even pressure when rolling the lavash to eliminate air pockets, which helps the wrap maintain its shape and prevents the filling from falling out.

Swaps that work

Replace Greek yogurt with equal parts low-fat sour cream for a thicker sauce with a slightly more acidic profile and traditional richness.
Substitute iceberg lettuce with the same amount of thinly sliced red cabbage to add more crunch and a vibrant color to the wrap.
Exchange the lavash for a large flour tortilla if a chewier, more pliable wrap is desired, though it may toast more quickly than flatbread.

Keeping it

This wrap is best eaten immediately after grilling while the exterior is crisp and the vegetables are fresh. If you must store it, keep the components separate; the sauce will make the flatbread soggy if left overnight. Cooked chicken and chopped vegetables can be refrigerated in airtight containers for up to two days. Reheat only the chicken in a skillet before assembly. This dish does not freeze well due to the high water content of the fresh produce.

Questions

Can I prepare this wrap ahead of time for a packed lunch?

To prevent the lavash from softening, pack the sauce in a separate small container. Assemble and grill the wrap just before eating. If you must assemble early, place the lettuce against the bread to act as a moisture barrier between the flatbread and the wetter ingredients like tomatoes.

Why did my wrap fall apart during the grilling process?

This usually happens if the lavash is overfilled or rolled too loosely. Ensure you leave a two-inch border around the edges before rolling. If the bread is dry and cracks, lightly mist it with water before adding the filling to make it more flexible and easier to seal.

Is the soy sauce essential to the flavor profile?

The soy sauce provides the necessary salt and umami that replaces the traditional heavy spice blends found in standard shawarma. If omitted, you must increase the salt and black pepper seasoning on the chicken to ensure the dish does not taste bland once combined with the yogurt sauce.

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Cook step-by-step in Mise →

High-Protein Chicken Shawarma

Cook it hands-free.

Before you start

Swaps that work

Keeping it

Questions

Can I prepare this wrap ahead of time for a packed lunch?

Why did my wrap fall apart during the grilling process?

Is the soy sauce essential to the flavor profile?

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