Chicken Shawarma Lettuce Wrap Platter

This Chicken Shawarma Lettuce Wrap Platter delivers all the smoky, warmly spiced flavor of a street-cart shawarma without any of the high-FODMAP triggers. Chicken breast strips are quickly marinated in a vibrant blend of turmeric, cumin, paprika, and lemon juice, then seared in a screaming-hot pan until the edges caramelize and char slightly, mimicking that signature spit-roasted flavor. Instead of pita bread, crisp butter lettuce leaves act as the wrap, keeping things light, low-carb friendly, and easy on sensitive digestive systems. To replace the onion and garlic typically found in shawarma spice blends and sauces, this recipe leans on garlic-infused olive oil (which carries the aroma without the fermentable fructans) along with fresh herbs, lemon, and a lactose-free yogurt drizzle. A quick cucumber-tomato relish adds brightness and crunch, while a dollop of lactose-free yogurt sauce ties everything together. The result is a platter that's bursting with Middle Eastern flavor, naturally gluten-free, and fully aligned with Low-FODMAP guidelines. Perfect for a fast weeknight dinner or a build-your-own-wrap night with family, this recipe comes together in under 35 minutes, most of which is hands-off marinating time. It's a satisfying, protein-packed meal that proves gut-friendly eating doesn't mean sacrificing bold flavor.

Ingredients

• 1.5 lbboneless skinless chicken breast, sliced into thin strips
• 4 tbspGarlic-infused olive oil, divided
• 3 tbsplemon juice, freshly squeezed, divided
• 1.5 tspground turmeric
• 1.5 tspground cumin
• 1 tspsmoked paprika
• 0.25 tspground cinnamon
• 1 tspsalt, divided, plus more to taste
• 0.5 tspblack pepper
• 12 leavesbutter lettuce leaves, washed and dried, for wrapping
• 1 cupcucumber, diced small
• 1 cuptomato, diced small, seeds removed
• 3 tbspfresh parsley, chopped, divided
• 0.5 cupLactose-free plain yogurt
• 1 tbspfresh dill, chopped, optional

Method

1. Slice the chicken breast into thin strips, about 1/2-inch wide, using a sharp chef's knife on a cutting board.
2. In a mixing bowl, combine 2 tablespoons garlic-infused olive oil, 2 tablespoons lemon juice, turmeric, cumin, smoked paprika, cinnamon, 1/2 teaspoon salt, and black pepper. Whisk together until well combined.
3. Add the chicken strips to the marinade and toss to coat evenly. Let sit at room temperature for 15 minutes to quickly absorb the flavors. 15:00
4. While the chicken marinates, make the relish: in a small bowl, combine diced cucumber, diced tomato, 2 tablespoons chopped parsley, remaining 1 tablespoon lemon juice, and a pinch of salt. Stir to combine and set aside.
5. In another small bowl, stir together lactose-free yogurt, chopped dill, and a pinch of salt to make the drizzle sauce. Set aside.
6. Heat the remaining 2 tablespoons garlic-infused olive oil in a cast iron skillet over high heat until shimmering.
7. Add the marinated chicken strips in a single layer and sear, flipping occasionally with tongs, until charred at the edges and cooked through, about 6-8 minutes. 7:00
8. Transfer the seared chicken to a serving platter and arrange the lettuce leaves, cucumber-tomato relish, and yogurt sauce alongside for building wraps. Garnish with remaining parsley.
9. To serve, spoon chicken strips into a lettuce leaf, top with relish and a drizzle of yogurt sauce, then wrap and eat immediately.