Overview
Chicken Shawarma Collard Wraps are a fresh, vibrant take on classic Middle Eastern flavors. Juicy, spiced chicken is paired with crisp vegetables and a creamy, tangy sauce, then wrapped in tender collard green leaves instead of flatbread. This makes the dish naturally gluten-free and lighter, while still delivering bold, satisfying flavor. It works well for lunch, dinner, or meal prep.
Ingredients
For the Shawarma Chicken
- 1 1/2 pounds boneless, skinless chicken thighs or breasts
- 3 tablespoons olive oil
- 3 cloves garlic, finely minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 1/4 teaspoon cayenne pepper (optional)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Juice of 1 lemon
For the Collard Wraps
- 8 to 10 large collard green leaves
- Salt, for blanching water
For the Sauce
- 1/2 cup plain Greek yogurt or dairy-free yogurt
- 1 tablespoon tahini
- 1 tablespoon lemon juice
- 1 clove garlic, finely grated
- 1/4 teaspoon salt
- 1 to 2 tablespoons water, to thin as needed
For the Filling and Toppings
- 1 cup chopped cucumber
- 1 cup chopped tomato
- 1/2 small red onion, thinly sliced
- 1/4 cup chopped fresh parsley
- Pickled turnips or pickled onions (optional)
Step 1: Marinate the Chicken
In a large bowl, combine olive oil, garlic, cumin, coriander, smoked paprika, turmeric, cinnamon, allspice, cayenne if using, salt, black pepper, and lemon juice.
Add the chicken and toss until fully coated in the marinade.
Cover and refrigerate for at least 30 minutes, or up to 12 hours for deeper flavor.
Step 2: Prepare the Collard Leaves
Bring a large pot of well-salted water to a boil.
Trim the thick stem from the center of each collard leaf, shaving it down so the leaf lies flat without cutting it in half.
Blanch the leaves in the boiling water for 30 to 60 seconds until bright green and just tender.
Immediately transfer the leaves to a bowl of ice water to stop the cooking.
Drain well and pat dry with towels. Set aside.
Step 3: Make the Sauce
In a small bowl, whisk together the yogurt, tahini, lemon juice, grated garlic, salt, and water.
Adjust the consistency so the sauce is pourable but still thick enough to cling to the chicken.
Taste and adjust seasoning as needed. Refrigerate until ready to use.
Step 4: Cook the Chicken
Heat a large skillet or grill pan over medium-high heat.
Add a small amount of oil if needed. Place the marinated chicken in the pan in a single layer.
Cook for 5 to 6 minutes per side, or until fully cooked and lightly charred.
Remove from heat and allow the chicken to rest for 5 minutes, then slice thinly against the grain.
Step 5: Assemble the Wraps
Lay a collard leaf flat on a clean surface with the stem end facing you.
Place a portion of sliced chicken near the bottom center of the leaf.
Top with cucumber, tomato, red onion, parsley, and pickled vegetables if using.
Drizzle with sauce.
Fold the sides of the leaf inward, then roll from the bottom up tightly, like a burrito.
Repeat with remaining leaves.
Step 6: Serve
Serve immediately or wrap tightly for later.
These wraps pair well with roasted sweet potatoes, a simple cucumber salad, or hummus on the side.
