Turkey Shawarma Paleo wrap with tomato, cucumber and kale relish and tahini sauce

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Turkey Shawarma Paleo wrap with tomato, cucumber and kale relish and tahini sauce, Paleo Crust

Been dreaming about creating a healthy Paleo version of this classic for a while now so I think you’re in for a treat today.

Although its origins are Turkish, Shawarma is more widely eaten in the Middle East and the meats, toppings and sauce vary depending on the country. Traditionally, Shawarma is made with chicken, lamb, beef, or goat that has been marinated, cooked on a vertical rotisserie and wrapped in a flour tortilla but hey I’m not a traditional kinda gal so i’m mixing things up a bit.

I’ve no rotisserie, no chicken, beef, lamb or goat in the fridge and no way Jose am I using a grain wrap so i’m packing today’s treat with lean turkey breast that’s been roasted in the oven so it’s nice and juicy and using a coconut Paleo Wrap from Julian Bakery.

I’ve pimped up the traditional tomato and cucumber salad with health boosting kale and added my own special salad dressing to give it a special zing. Oh and then smothered it all in a tahini dressing for a super calcium shot!

Let me know what you think. The wraps aren’t as robust as grain ones  but trust me this dish is so good it doesn’t stay long on your plate anyway!

Serves 1


For the filling
  • 150g turkey breast
  • 2 tablespoons extra virgin olive oil
  • 1 garlic clove, minced
  • Good pinch of salt
  • 1/2 teaspoon course black pepper
  • 1/2 teaspoon cumin
  • 1/2 teaspoon paprika
  • 1/3 teaspoon turmeric
  • Good pinch of cinnamon
  • Red pepper flakes to taste
For the salad
  • 5 cherry tomatoes
  • 1/4 cucumber
  • 1/2 red onion
  • 1 garlic clove, minced
  • 2 tablespoons extra virgin olive oil
  • 2 tsp apple cider vinegar
  • Juice of 1 lemon
  • Handful chopped parsley
  • Pinch of salt and pepper
For the Tahini sauce
  • 1 tablespoon tahini
  • 1 tablespoon extra virgin olive oil
  • Squeeze of lemon
  • Pinch of salt


Preheat the oven to 200C.

For the turkey Shawarma – slice the turkey into thin slices. Mix all the remaining ingredients listed in the filling section with the turkey and place in the fridge to marinate for at least 30 minutes.

After marinating, spread onto a greased baking tray and roast in the over for about 15 minutes until cooked through and golden brown.

For the relish – Finely slice the cucumber and red onion and dice the tomatoes.

Mix the remaining dressing ingredients and toss with the salad. I use a Jamie Oliver flavour shaker maker to make my dressings as the little ball inside really infuses the ingredients together. I recommend it. If you don’t have one, not to worry, a jam jar will do the trick too.

For the tahini sauce – In a small bowl, mix the tahini, olive oil, lemon juice and 3 tablespoons of water. Season with salt.

Now you’re ready to serve. Fill the coconut wrap with roasted turkey, salad and a good helping of tahini sauce. Sprinkle with fresh parsley and wrap.

Now try and eat it without splodging!





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About the Author
Jo Harding

Jo Harding

My food philosophy is all about awakening a carefree, happier, healthier you whilst reducing inflammation and toxins in the body. I believe the secret to radiant health starts and ends with a super strong gut so my recipes are all grain, gluten, dairy and refined sugar free. I want my blog to show how simple and tasty healthy food really is and by using a little imagination, you can still enjoy all your ‘crust’ food favourites without feeling bored or deprived. I’m here to show you that eating low starch paleo is so much more than just bland meat and overboiled veg!

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