Description
Low-carb chicken shawarma in a lettuce wrap. Low FODMAP and suitable for the SIBO diet. Gluten-free and low in lactose.
Ingredients
Scale
For the shawarma spices
- 1/2 tsp cinnamon
- 1/2 tsp turmeric
- 1/2 tsp cumin
- 1/2 tsp coriander
- 1 tsp parsley
- 1 tsp ground paprika
- 1/2 tsp oregano
- 1/2 tsp ginger
- 1/4 tsp chili
- 1/4 tsp salt
For the chicken and vegetable mixture
- 400 g (14.1 oz) chicken thigh fillet
- 1 green bell pepper
- 2 tomatoes
- 150 g (5.3 oz) zucchini
- 2 tbsp olives, sliced
- 1/2 avocado, diced
- 2–3 heads of romaine lettuce or an iceberg lettuce
For the yogurt dressing
- 4 tbsp lactose-free yogurt**
- 1 tsp mayonnaise
- 1 tsp lemon juice
- Pepper
- Salt
Instructions
- Mix all the spices for the shawarma spices together in a bowl. Set aside.
- Cut the chicken thigh fillet into pieces. Put the chicken into a bowl. Add a splash of olive oil and the spices mix and stir everything together.
- Heat some olive oil in a pan and fry the chicken until cooked thoroughly.
- Cut the bell pepper, zucchini, and tomatoes into small pieces and fry for a few minutes.
- Add the olives at the last minute and fry briefly.
- Taste and season with additional salt and pepper if necessary.
- Separate the lettuce leaves, wash them well, and let them drain.
- Divide them over the plates.
- Spoon the chicken-vegetable mixture over the lettuce.
- Cut the avocado into cubes and spread over the chicken mixture.
- For the yogurt dressing, mix together yogurt, mayonnaise, and lemon juice. Season with salt and pepper.
- Serve the chicken shawarma lettuce wraps with some yogurt dressing and grated cheese.
Notes
* Use homemade yogurt if you follow the SIBO diet and are in the 2nd phase.
**Use aged cheese for at least 1 month if you follow the SIBO diet and are in the 2nd phase.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Diner
- Method: Bake
- Cuisine: International
Nutrition
- Serving Size: 1 portion (1/3 of the recipe)
- Calories: 370
- Fat: 24
- Carbohydrates: 7
- Fiber: 5
- Protein: 32
