Experience a delicious twist on traditional shawarma with our Gluten-Free Potato Wrap Shawarma recipe. This inventive dish features a crispy Parmesan potato crust that takes the place of conventional bread or wraps, offering a fantastic gluten-free option for a hearty and flavourful meal.
Potato Wrap Shawarma
Ingredients You’ll Need
For this scrumptious shawarma, gather essential ingredients such as potatoes, egg wash (made from egg yolk and milk), grated Parmesan, and a pinch of salt. The egg wash and cheese act as a glue to hold the potato slices together. For the filling, use hummus, chicken shawarma, lettuce, shredded red cabbage, lemon juice, tomato slices, gherkins, pickled onions, tahini sauce, and chopped coriander. You can repurpose leftover chicken shawarma, or any other leftover protein, making this recipe highly versatile. For the full Chicken Shawarma recipe, including tahini sauce and pickled onion instructions, click here.
Steps Are Really Easy
Begin by slicing the potatoes paper-thin with a mandolin or vegetable peeler. Rinse and thoroughly dry the slices.
Using a vegetable peeler to slice potatoes paper-thin.
Arrange them on a baking tray, overlapping to create a circular base. Brush the slices with egg wash as you layer them,
Applying egg wash to paper-thin potato slices to help them stick together and achieve a crispy crust.
Then sprinkle with Parmesan.
Sprinkling freshly grated Parmesan cheese over paper-thin potato slices to add a crispy, cheesy layer.
Bake until the crust is golden and crispy, yet still flexible. For the complete recipe, see the description section.
The golden, crispy potato crust, freshly baked and ready to be filled.
Assembling Potato Wrap Shawarma
Once the potato crust has baked and slightly cooled, spread a layer of hummus over it. Top with chicken shawarma, lettuce, cabbage (tossed with lemon juice), tomatoes, gherkins, pickled onions, tahini sauce, and chopped coriander.
A crispy potato crust adorned with flavourful fillings.
Roll it up tightly for a delicious and satisfying meal.
A beautifully rolled gluten-free potato wrap shawarma.
Customise Your Shawarma
Get creative with your fillings! Swap out chicken for turkey or your favourite vegetables for a tasty vegetarian option. The potato crust is versatile, allowing you to mix and match ingredients to fit your taste preferences.
Prep Time: 20 minsCook Time: 15 minsTotal Time: 35 mins
Servings1
Best Season
Suitable throughout the year
Description
This Potato Crust Shawarma recipe takes your favourite shawarma fillings and wraps them in a unique, crispy Parmesan potato crust instead of traditional flatbread. Thinly sliced potatoes are baked to golden perfection and used as the base for tender chicken shawarma, fresh veggies, and a rich tahini sauce. It's a fun, gluten-free twist on a classic wrap, packed with flavour, crunch, and a hint of indulgence. Perfect for a creative lunch or dinner!
Ingredients
For the Potato wrap:
200g potatoes
1 egg yolk
2tbsp milk
45g Parmesan (grated)
Pinch of salt
For the filling:
1tbsp hummus
120g chicken shawarma
1 lettuce leaf
2tbsp red cabbage (shredded, drizzled with lemon juice)
3slices of tomato
3slices of gherkin
1tbsp pickled onions
2tbsp tahini sauce
1tbsp chopped coriander
Instructions
Slice the potatoes paper-thin using a mandolin or a large vegetable peeler. Rinse them in cold water, then pat them dry thoroughly.
In a small bowl, whisk the egg yolk and milk to create an egg wash.
On a baking tray lined with parchment paper, arrange the potato slices so they overlap generously, creating a 30cm-wide circle. Brush the slices with the egg wash as you go, ensuring they stick together. If any areas seem too thin, add extra potato slices, especially around the edges.
Sprinkle the potato crust with grated Parmesan and a pinch of salt. Bake in a preheated oven at 190°C (fan) for 15-20 minutes, until golden but still flexible. Keep an eye on it to avoid over-drying.
Once baked, remove the crust from the oven, let it cool slightly, and carefully peel away the parchment paper. Flip the crust over.
Spread the hummus over the potato base, then add the rest of the filling ingredients.
Slice Potatoes Paper-Thin: For the best results, slice the potatoes as thin as possible using a mandolin or vegetable peeler. This ensures they cook evenly and create a flexible crust.
Overlap Potatoes Well: When arranging the potato slices, make sure they overlap generously. This helps the slices stick together and form a sturdy, cohesive sheet for wrapping.
Cheddar Instead of Parmesan: You can easily swap the Parmesan for grated Cheddar if you prefer a different flavour. Both cheeses will give the crust a deliciously crispy finish.
Don’t Overcook: Keep an eye on the potato crust as it bakes. You want it golden and crispy, but not too dry, so it’s still pliable for rolling.
Get Creative with the Filling: Feel free to customise the filling to your taste. You can use cooked chicken, turkey, or even your favourite vegetables for a vegetarian option. It’s a great recipe to experiment with different flavours and ingredients.
Cooking Time May Vary: The baking time can vary depending on your oven, so be sure to monitor the potato crust to prevent overcooking or burning. Adjust the cooking time as needed.
