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Chicken Shawarma Lettuce Cups

Chicken Shawarma Lettuce Cups: A Flavor-Packed Delight!

Enjoy these Chicken Shawarma Lettuce Cups, a quick and healthy low-carb dish bursting with flavor, perfect for weeknight dinners.
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Prep Time 15 minutes
Cook Time 8 minutes
Marinate Time 15 minutes
Total Time 38 minutes
Servings: 4 cups
Course: Dinner
Cuisine: Middle Eastern
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken Marinade
  • 3 lbs Chicken, boneless & skinless Thighs add more flavor than breasts.
  • 1/2 cup Olive Oil Can substitute with avocado oil.
  • 1/4 cup Lemon Juice Lime juice works as a tart alternative.
  • 3 cloves Garlic, minced Garlic powder can be used if necessary.
  • 1 tsp Kosher Salt Sea salt is a great substitute.
  • 1/2 tsp Cracked Black Pepper White pepper can be used for a subtler flavor.
For the Spice Blend
  • 2 TBSP Cumin Key spice for authentic shawarma flavor.
  • 1/2 tsp Cinnamon Can be replaced with allspice if needed.
  • 1 tsp All Spice Contributes a unique spiced flavor.
  • 1 TBSP Ground Coriander Fresh coriander makes a great garnish.
  • 1 TBSP Ground Cardamom Omit if you're sensitive to strong flavors.
  • 2 tsp Smoked Paprika Use regular paprika for less smokiness.
  • 1-2 tsp Cayenne Pepper/Chili Flakes Adjust based on spice preference.
  • 1 tsp Turmeric Adds color and health benefits.
For the Wraps and Toppings
  • Bib or Butter Lettuce Can substitute with romaine for extra crunch.
  • 2 cups Grape Tomatoes Diced Roma tomatoes work in a pinch.
  • 2 cups Cucumber, julienned Zucchini can be an alternative.
  • Tzatziki Sauce Homemade is best, but store-bought can save time.

Equipment

  • Instant Pot

Method
 

Preparation Steps
  1. In a large freezer bag, add the chicken and slice the red onion. Mix together and set aside.
  2. In a bowl, combine olive oil, lemon juice, minced garlic, cumin, cinnamon, all spice, coriander, cardamom, smoked paprika, cayenne, and turmeric. Whisk until blended.
  3. Pour the marinade over the chicken and onions, seal the bag, shake gently, and let marinate for at least 15 minutes.
  4. Transfer the marinated chicken and onions to the Instant Pot and cook on high pressure for 8 minutes.
  5. While cooking, julienne the cucumber and halve the grape tomatoes. Set aside in a bowl.
  6. Allow the Instant Pot to naturally release pressure for about 15 minutes. Carefully remove the lid.
  7. Shred the cooked chicken directly in the Instant Pot, mixing with the sauce and onions.
  8. To serve, fill a lettuce leaf with chicken and top with cucumber, grape tomatoes, and tzatziki sauce.

Nutrition

Serving: 1cupCalories: 450kcalCarbohydrates: 10gProtein: 35gFat: 28gSaturated Fat: 4gCholesterol: 200mgSodium: 800mgPotassium: 800mgFiber: 3gSugar: 2gVitamin A: 20IUVitamin C: 25mgCalcium: 2mgIron: 15mg

Notes

Allow the chicken to marinate for at least 15 minutes or overnight for better flavor. Make sure to seal the Instant Pot lid properly to maintain pressure.

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