Chicken Shawarma Wrap

40 min · Easy · Serves 4

540 kcal per serving · 34g protein

Spiced grilled chicken in flatbread with garlic yogurt sauce, tomato and pickled red onion. Beirut street food.

Ingredients

• 600 g Chicken thigh
• Flatbread (lavash or large flour) × 4
• Lemon × 2
• 4 cloves Garlic
• 160 g Greek yogurt
• 4 tbsp Olive oil
• 2 tsp Ground cumin
• 2 tsp Ground coriander
• 2 tsp Smoked paprika
• 1 tsp Ground turmeric
• 1 tsp Allspice
• Tomato × 2
• Cucumber × 1
• Red onion × 1
• 20 g Fresh parsley
• 8 g Salt
• 4 g Black pepper

Method

1. Slice the chicken into thin

   

   Slice the chicken into thin strips.

2. Mix

   

   Mix with the olive oil, half the lemon juice, the grated garlic, cumin, coriander, paprika, turmeric, allspice, salt and pepper until every piece is coated.

3. Leave to sit

   

   Leave to sit for 20min.

4. Make the Sauce

   

   Whisk yogurt with remaining grated garlic, a squeeze of lemon, olive oil and salt.

5. Sear

   

   Heat a pan over high heat. Sear chicken 3min per side until deeply browned and cooked through.

6. Rest & Slice

   

   Rest the chicken 3min so the juices settle back into the meat, then slice into strips.

7. Warm Bread

   

   Warm the flatbread in a dry pan — no oil — 20sec per side, until soft and easy to roll.

8. Spread sauce on flatbread

   

   Spread sauce on flatbread.

9. Pile chicken

   

   Pile chicken, sliced tomato, cucumber, red onion and parsley.

10. Roll tightly

    

    Roll the wrap up tightly.