Potato Wrap Shawarma
Gluten-Free Potato Wrap Shawarma
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.
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.
Arrange them on a baking tray, overlapping to create a circular base. Brush the slices with egg wash as you layer them,
Then sprinkle with Parmesan.
Bake until the crust is golden and crispy, yet still flexible. For the complete recipe, see the description section.
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.
Roll it up tightly for a delicious and satisfying meal.
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.
You May Also Like
Check out our quick video tutorial for Potato Wrap Shawarma on Instagram, along with our Chicken Shawarma video. If you enjoyed this recipe, explore other unique wraps and gluten-free options on our site, such as our Sweet Potato Curry Wrap, Potato Wrap and Courgette Wrap, for more culinary inspiration!
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!
- 200 g potatoes
- 1 egg yolk
- 2 tbsp milk
- 45 g Parmesan (grated)
- Pinch of salt
- 1 tbsp hummus
- 120 g chicken shawarma
- 1 lettuce leaf
- 2 tbsp red cabbage (shredded, drizzled with lemon juice)
- 3 slices of tomato
- 3 slices of gherkin
- 1 tbsp pickled onions
- 2 tbsp tahini sauce
- 1 tbsp chopped coriander
- 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.
- Roll the potato crust up tightly and enjoy.
Servings: 1 ServingCalories:904kcalTotal Fat:54.03gSaturated Fat: 16.46gTrans Fat: 0.11gCholesterol:269.04mgSodium:1008.31mgPotassium:1657.31mgTotal Carbohydrate:55.22gDietary Fiber: 11.59gSugars: 6.76gProtein:53.62gVitamin A: 259.15IUVitamin C: 60.94mgCalcium: 806.92mgIron: 7.8mgVitamin D: 1.58IUVitamin E: 1.63IUVitamin K: 35.82mcgThiamin: 0.73mgRiboflavin: 0.68mgNiacin: 12.88mgVitamin B6: 1.28mgFolate: 118.02mcgVitamin B12: 1.3mcgPhosphorus: 977.88mgMagnesium: 162.9mmolZinc: 5.86mcg
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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.
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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.
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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.
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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.
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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.
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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.
