Mouthwatering Keto-Friendly Lebanese Chicken Shawarma Lettuce Wraps

Allergens

Egg (in mayonnaise), Soy (potential allergen in store-bought seasoning mix)

Ingredients

• 6 large iceberg lettuce leaves, washed and dried
• 2 lbs boneless, skinless chicken breasts
• 1 cup homemade Lebanese garlic sauce (recipe follows)
• 1 cucumber, thinly sliced
• 1 red onion, thinly sliced
• 2 cups cherry tomatoes, halved
• Fresh parsley, chopped, for garnish Lebanese Garlic Sauce:
• 3 cups mayonnaise
• 6 cloves garlic, minced
• 1/4 cup fresh lemon juice
• Salt and pepper, to taste

Instructions

1. In a large bowl, combine the ingredients for the Lebanese garlic sauce, stirring until well combined. Set aside.
2. Slice the chicken breasts into thin strips, then marinate in your favorite Lebanese shawarma seasoning mix for at least 30 minutes or overnight for best results.
3. Preheat a grill or grill pan to medium high heat. Grill the marinated chicken strips until fully cooked and slightly charred, about 4 5 minutes per side. Allow to rest for a few minutes before slicing into thin strips.
4. Assemble the lettuce wraps by placing a layer of cooked chicken in each lettuce leaf, then adding cucumber, red onion, cherry tomatoes, and a generous dollop of the Lebanese garlic sauce. Garnish with chopped parsley and serve immediately.

Chef’s Insight

The flavors in this recipe are carefully balanced, with each ingredient contributing to the overall mouthfeel and aroma. The crisp lettuce wraps complement the tender chicken perfectly, while the tangy garlic sauce brings everything together.

Notes

For an extra burst of flavor, consider marinating the chicken in advance for at least one hour or overnight. You can also experiment with different vegetables to suit your preferences.