Healthy Chicken Shawarma

Here’s a shawarma that lets you have your wrap and eat it healthily. This Healthy Chicken Shawarma twists classic flavors by replacing heavy sauces with creamy Greek yogurt, using lean chicken breast, and packing in fresh tomatoes, pickled cucumbers, and garlic. It’s a wrap that feels indulgent but is surprisingly light—ideal for lunch, dinner, or any moment you want fast food without the guilt. Quick to prepare, satisfying in taste, and gentle on calories, you’ll want this version on repeat.

Give up mayonnaise, commercial ketchup, and fatty sauces. A much better and tastier alternative is a sauce based on Greek yogurt with 2% fat (which is thick and creamy).

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  Fry in a pan the chicken breast cut into small pieces, with a little olive oil and seasoning to taste. I used salt, pepper, paprika, and thyme.
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  Prepare the sauce: add the crushed garlic, salt, and paprika to the Greek yogurt. Mix with a teaspoon.
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  On the lavash sheet, spread a little sauce, then add the meat layer.
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  Next, add a layer of onions and pickled cucumbers, cut however you prefer.
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  Add the chopped tomatoes.
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  Top the filling with a spoonful of sauce.
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  Tuck in the edges of the lavash.
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  Then wrap it up in a roll.
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  Wrap the shawarma carefully so that the filling doesn’t spill out. Do the same with the rest of the ingredients. I got 3 shawarmas from this quantity of ingredients.
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  Heat a nonstick grill pan. The pan should be dry; no oil is needed. Cook the shawarma for a few minutes on one side and a few minutes on the other side, over low heat.