Description
A warm, comforting twist on a classic Middle Eastern favorite, this gluten free potato wrap shawarma features juicy spiced chicken, crunchy veggies, and creamy garlic sauce wrapped in a soft, homemade potato flatbread.
Ingredients
Scale
- 3 large Potatoes, peeled and boiled
- 1 cup Tapioca Flour
- 1 teaspoon Salt
- 2 tablespoons Olive Oil
- 4 Chicken Thighs, boneless and skinless
- 1/4 cup Plain Yogurt
- 2 Garlic Cloves, minced
- 1 teaspoon Ground Cumin
- 1 teaspoon Smoked Paprika
- 1/2 teaspoon Ground Coriander
- 2 tablespoons Lemon Juice
- 1/2 cup Purple Cabbage, shredded
- 1/2 cup Lettuce Leaves, chopped
- 4 Pickle Spears, sliced
- 1/4 cup Garlic Sauce or Tahini
Instructions
- Warm a non-stick skillet or griddle over medium heat for cooking the wraps.
- Mash boiled potatoes until smooth. Add tapioca flour, salt, and olive oil. Mix into a dough.
- Marinate chicken thighs with yogurt, garlic, cumin, paprika, coriander, salt, and lemon juice. Let sit for 30 minutes.
- Heat oil in a skillet and cook chicken for 6–8 minutes per side until done. Let rest, then slice thinly.
- Roll dough into circles. Cook wraps in the skillet for 2 minutes per side until golden.
- Fill wraps with chicken, cabbage, lettuce, pickles, and sauce.
- Roll, slice, and serve warm.
Notes
- Use starchy potatoes like Russets for best wrap texture.
- Keep wraps covered to stay warm and pliable.
- Make chicken and wraps ahead and store separately.
Nutrition
- Serving Size: 1 wrap
- Calories: 460
- Sugar: 3g
- Sodium: 580mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 85mg
Keywords: gluten free shawarma, potato wrap, homemade shawarma, gluten free wrap, middle eastern recipe