Lunch

Chicken Shawarma Wrap with Tahini Yogurt

Name: Chicken Shawarma Wrap with Tahini Yogurt
Prep time: 25 min
Total time: 25 min
Yield: 1 serving
Ingredients: 180 g Chicken thigh, skinless and boneless; 1 tsp Ground cumin; 1 tsp Paprika; 1 clove, about 3 g Garlic; Half a lemon Lemon juice; 1 medium, about 60 g Flour tortilla; 1 tbsp (15 g) Tahini; 50 g Greek yogurt, 0% fat; 60 g Tomato; 40 g Gherkins; 30 g Red onion; A handful, chopped Fresh parsley

Thigh meat in cumin, paprika and lemon, roasted hot and sliced into a flour tortilla with pickles and a tahini yogurt. 50 g of protein for 549 kcal.

Calories: 549kcal
Protein: 50g
Fat: 20g
Carbs: 39g

Per serving, makes 1. 25 minutes of work, then an hour to marinate. Published 8 September 2026.

Allergens

Gluten
Milk
Sesame

Pickles in vinegar often list sulphites. Check the jar.

Flags follow UK labelling rules and come from the ingredients as listed, not from any particular brand. Check the packet before cooking for somebody with an allergy.

Ingredients

Chicken thigh, skinless and boneless180 g
Weighed raw. The same piece weighed after cooking has lost water, so the protein per gram is higher and the total would come out about a quarter over.
Ground cumin1 tsp
Paprika1 tsp
Garlic1 clove, about 3 g
Lemon juiceHalf a lemon
Flour tortilla1 medium, about 60 g
Tahini1 tbsp (15 g)
More than half fat by weight. It carries more fat than anything else in the wrap apart from the chicken, so weigh it.
Greek yogurt, 0% fat50 g
Tomato60 g
Gherkins40 g
Red onion30 g
Fresh parsleyA handful, chopped

Method

Cut the thighs into strips and stir them through the cumin, paprika, crushed garlic, half the lemon and a good pinch of salt. Leave for an hour in the fridge, or overnight.
Spread the chicken on a tray and roast at 240°C for fifteen minutes, until the tips are charred and the inside is no longer pink. Two minutes under a hot grill at the end if it has not coloured.
Stir the tahini into the yogurt with the rest of the lemon and a splash of water until it spoons easily.
Warm the tortilla in a dry pan. Spread the sauce down the middle, add the chicken, sliced tomato, pickles, onion and parsley, tuck in the ends and roll tightly. Cut in half.

Worth knowing

The marinade needs time more than it needs anything else. Ten minutes gives you seasoned chicken; an hour gives you shawarma.
Fat here is split three ways between the thigh meat, the tortilla and the tahini. Swapping breast for thigh takes the most off, and the wrap is drier for it.

Other lunch recipes that share ingredients with this one, or every lunch between 450 and 600 calories a serving.

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Macros are calculated from the weights listed above using standard food composition values, and will shift with your own brands and measuring. Weigh what you can. This is a recipe, not dietary advice. The full health disclaimer is below.