These chicken shawarma collard wraps are packed with bold spices and fresh veggies, all wrapped in sturdy, low-carb collard greens instead of traditional flatbread. The yogurt-tahini sauce adds creamy richness without excess fat. With high protein and fiber and no refined grains, they’re a flavorful and diabetes-friendly wrap.
How to Make Chicken Shawarma Collard Wraps
Warmly spiced chicken thighs, marinated in cumin, smoked paprika, turmeric, and cinnamon, are grilled until juicy and then wrapped in blanched collard greens along with a creamy yogurt-tahini sauce and crisp fresh vegetables. Skipping the flatbread keeps this recipe naturally low in carbohydrates while still delivering all the bold, satisfying flavor of classic shawarma.
Recipe Overview
| Prep Time | 25 minutes + marination |
| Cook Time | 15 minutes |
| Total Time | About 1 hour (with 30 minutes minimum marination) |
| Servings | 4 |
| Serving Size | 2 wraps |
| Calories | ~300 kcal per serving |
| Carbohydrates | ~5g per serving |
| Net Carbs | ~4g per serving |
| Fiber | 1g per serving |
| Protein | 26g per serving |
| Fat | 18g per serving |
| Diet Type | Diabetic-friendly, low-carb, high-protein, gluten-free |
Nutrition values are estimates based on the ingredients and amounts listed below, and may vary slightly by brand.
Ingredients
Makes 4 servings
| Ingredient | US | Metric |
|---|---|---|
| Boneless skinless chicken thighs | 1 lb | 450 g |
| Olive oil | 2 tbsp | 2 tbsp |
| Garlic (minced, divided use) | 3 cloves | 3 cloves |
| Ground cumin | 1 tsp | 1 tsp |
| Smoked paprika | 1 tsp | 1 tsp |
| Ground coriander | 1/2 tsp | 1/2 tsp |
| Turmeric | 1/2 tsp | 1/2 tsp |
| Ground cinnamon | 1/4 tsp | 1/4 tsp |
| Cayenne pepper (optional) | 1/4 tsp | 1/4 tsp |
| Salt | 1/2 tsp | 1/2 tsp |
| Black pepper | 1/4 tsp | 1/4 tsp |
| Lemon juice (from 1 1/2 medium lemons, divided use) | 3 tbsp | 3 tbsp |
| Collard greens (large leaves, stems trimmed) | 8 leaves | 8 leaves |
| Plain nonfat Greek yogurt | 1/2 cup | 120 g |
| Tahini | 1 tbsp | 1 tbsp |
| Cucumber(s) (sliced into thin matchsticks) | 1 cup | 1 cup |
| Cherry tomatoes (halved) | 1 cup | 1 cup |
| Red onion | 1/4 small | 1/4 small |
Step-By-Step Instructions
- In a large bowl, combine olive oil, garlic, cumin, paprika, coriander, turmeric, cinnamon, cayenne (if using), salt, pepper, and 1 tbsp lemon juice. Add chicken thighs and coat evenly. Marinate for at least 30 minutes, or up to overnight in the fridge.
- Preheat a grill pan or skillet over medium heat. Cook chicken thighs for 5–7 minutes per side, or until fully cooked. Let rest for 5 minutes, then thinly slice.
- Bring a large pot of water to a boil. One at a time, blanch each collard leaf for 30–45 seconds until bright green and pliable. Transfer to an ice bath, then pat dry.
- In a small bowl, add yogurt, tahini, 1 tbsp lemon juice, and 2 cloves minced garlic. Whisk until smooth.
- Now, you are ready to build the wraps. Lay a collard leaf flat. Spread with a spoonful of yogurt-tahini sauce (1/2 cup plain nonfat Greek yogurt; 1 tbsp tahini; 1 tbsp lemon juice; and 1 small clove garlic, minced). Top with sliced chicken, cucumber, cherry tomatoes, and red onion. Fold in the sides and roll like a burrito.
- Slice each wrap in half if desired and serve immediately. Leftovers can be wrapped tightly and stored in the fridge for up to 2 days.
Why This Recipe Works
- Collard greens replace traditional flatbread, dramatically lowering the carbohydrate content while adding fiber, vitamins, and minerals.
- Chicken thighs provide a juicy, flavorful, high-protein base that holds up well to the bold marinade of warm spices.
- A yogurt-tahini sauce adds creamy richness and healthy fat without the higher fat content of a traditional sauce made with mayonnaise or heavy cream.
- Fresh, crisp vegetables like cucumber, cherry tomatoes, and red onion add volume, crunch, and nutrients with minimal impact on carbohydrates.
- Marinating the chicken in lemon juice, garlic, and warm spices builds deep flavor without relying on added sugar or excess sodium.
Tips for the Best Results
- Marinate as long as possible. While 30 minutes works, letting the chicken marinate overnight in the fridge develops significantly more flavor.
- Don’t skip the ice bath after blanching the collard greens — this stops the cooking process and helps the leaves stay bright green and pliable rather than becoming mushy.
- Pat the collard leaves dry thoroughly before assembling the wraps, since excess water can make the wraps soggy and harder to roll.
- Let the chicken rest before slicing so the juices redistribute, keeping the meat tender and moist.
- Roll tightly like a burrito, folding in the sides first, to help the wraps hold together when sliced and served.
Storage Tips
- Refrigerator: Store assembled wraps tightly wrapped in plastic wrap or foil for up to 2 days.
- Meal prep tip: Store the sliced chicken, yogurt-tahini sauce, and blanched collard leaves separately, then assemble fresh wraps throughout the week for the best texture.
Delicious Variations to Try
- Lettuce Wrap Version: Swap the collard greens for large butter lettuce leaves for an even lighter, more delicate wrap.
- Extra Veggie Version: Add shredded carrots or thinly sliced bell pepper along with the cucumber and tomatoes for more color and crunch.
- Spicier Shawarma: Increase the cayenne pepper or add a dash of harissa paste to the marinade for extra heat.
- Chicken Breast Swap: Use boneless, skinless chicken breast instead of thighs for a slightly leaner version, adjusting cook time as needed.
Frequently Asked Questions
Why blanch the collard greens before using them as a wrap? Blanching briefly softens the tough, fibrous texture of raw collard greens, making them pliable enough to fold and roll without cracking or tearing.
Can I make the chicken ahead of time? Yes, the chicken can be marinated up to overnight and grilled in advance. Store the sliced, cooked chicken in the refrigerator and reheat gently, or serve cold, when ready to assemble the wraps.
How many carbs are in this recipe? Each serving (2 wraps) has approximately 5 grams of total carbohydrates, making this a very low-carb option thanks to the use of collard greens instead of flatbread.
Is this recipe good for meal prep? Yes, this recipe works well for meal prep. Keep the chicken, sauce, vegetables, and blanched collard leaves stored separately, then assemble fresh wraps as needed throughout the week.
Final Thoughts
Chicken Shawarma Collard Wraps deliver all the bold, warmly spiced flavor of classic shawarma in a low-carb, high-protein package. With juicy marinated chicken, a creamy yogurt-tahini sauce, and crisp fresh vegetables all wrapped in tender collard greens, this recipe is a satisfying, diabetes-friendly meal that skips the refined grains without skipping on flavor.