Shawarma... with health! :)

I have made this homemade shawarma variant several times, especially when I wanted something quick and easy, but not heavy or full of greasy sauces. Basically, it's a hearty salad wrapped in a flatbread, with a bit of chicken and a thin layer of cream cheese. Every time I prepare it, I am glad that it requires no frying, no oven, and no hard-to-find ingredients.

Quick Info

Total time: 20-25 minutes
Preparation time: 15 minutes
Cooking time: 7-10 minutes (for chicken)
Servings: 1
Difficulty: easy
Recipe type: healthy shawarma, quick breakfast/lunch

Ingredients

1 large flatbread
2 leaves of green lettuce
A handful of baby spinach
3 slices of tomato
A few strips of bell pepper
2 radishes, sliced
A few slices of fresh cucumber
1 medium mushroom or a few small ones, sliced
1 slice of chicken breast
Himalayan salt
A little homemade vegetable seasoning (without additives)
Low-fat cream cheese (can be plain or with green onion and dill, or with horseradish and garlic)
Optional: 1 teaspoon flax seeds
Optional: ½ teaspoon black cumin
Optional: 1 teaspoon hemp seeds

Preparation method

1. Wash the lettuce leaves and baby spinach well, then let them drain or use a salad spinner if you have one.
2. Slice the chicken breast thinly. Season it with Himalayan salt and a little homemade vegetable seasoning. Place it in a non-stick pan with a lid, without oil. Cook on medium-low heat, covered, until the slices turn white and become tender, about 7-10 minutes, stirring occasionally. The vegetables in the seasoning will hydrate from the steam and add flavor to the meat.
3. Slice the tomato, radishes, cucumber, bell pepper, and mushroom into appropriate thickness.
4. Lay the flatbread on a piece of aluminum foil (the foil helps with rolling and holding it together).
5. Spread the low-fat cream cheese on the flatbread. If you want, you can use plain or herb/horseradish flavored.
6. Sprinkle the optional seeds (flax, black cumin, hemp) on top.
7. Layer the lettuce and spinach first, then the rest of the vegetables: cucumber, bell pepper, mushrooms, tomatoes, radishes.
8. Add the steamed chicken breast slices over the vegetables.
9. Fold the bottom of the flatbread inward, then roll tightly, using the aluminum foil for assistance.
10. Serve immediately.

Why I make this recipe often

It's quick to put together and requires no frying or oven. If I have cooked chicken or leftovers, I can make it even faster. I like that it can be easily adapted with seasonal vegetables and I don't have to find special ingredients.

Tips and variations

Tips
- Do not use store-bought vegetable seasoning, it has many additives. If you don't have homemade seasoning, you can just use salt and possibly some dried herbs.
- Wash the leaves very well, especially if you are using them raw.
- The aluminum foil makes rolling much easier and keeps the filling in place.

Substitutions
- The chicken can be replaced with boiled or steamed fish.
- Low-fat cottage cheese can be substituted with drained yogurt if you don't have cheese.

Variations
- You can add any other vegetables you have on hand: carrot, red cabbage, or avocado.
- For a slightly spicy taste, add some grated horseradish or some hot paprika to the cream cheese.

Serving ideas
- It’s good right after you roll it up, but you can also take it to go, wrapped in foil.
- For breakfast, with coffee or tea, or as a quick lunch.

Frequently asked questions

1. Can I use already cooked or grilled chicken breast?
Yes, any simply cooked chicken works, but ideally without sauces or oil.

2. Does the flatbread tear if I don't use aluminum foil?
The foil helps, but if the flatbread is fresh and soft, it can be rolled without it. However, using foil is safer.

3. Can it be made without cheese?
Yes, you can skip the cheese or replace it with a vegetable spread.

4. Can all the ingredients be prepared in advance?
The vegetables and chicken can be sliced a few hours ahead and stored in the fridge, but assembly should be done right before serving.

5. Can I add other seeds?
Yes, any seeds you like and have on hand, but don't add too many to avoid making it hard to roll.

Nutritional values

Estimate for one serving, without optional seeds:
Calories: approx. 350-400 kcal
Proteins: 28-32 g
Fats: 6-9 g
Carbohydrates: 40-45 g
Values may vary depending on what cheese or flatbread you use and how many seeds you add. The profile is balanced, with plenty of fiber from the vegetables and proteins from the meat and cheese.

Storage and reheating

The recipe does not store well after assembly – the flatbread gets soggy from the vegetables. Ingredients can be prepared separately a few hours in advance and assembled as needed. If you have leftover cooked meat, keep it in the fridge for up to 2 days. The flatbread is rolled and eaten immediately.

 Ingredients: a flatbread two leaves of green lettuce a handful of baby spinach three slices of a tomato a few strips of bell pepper two radishes sliced a few slices of fresh cucumber one suitable mushroom or a few smaller ones a slice of chicken breast Himalayan salt vegeta OPTIONAL a teaspoon of flax seeds half a teaspoon of black cumin a teaspoon of hemp seeds low-fat cream cheese, homemade to your liking (I prepared two kinds: one with green onion and dill, and another with horseradish and garlic)

 Tags:  shawarma