Wrap It Right: Chicken Shawarma Wrap

Serves: 2 wraps
Prep Time: ~10 minutes • Cook Time: ~15 minutes

Ingredients:

• 300 g boneless chicken thighs, thinly sliced
• 2 tablespoons plain yogurt
• 1 tablespoon lemon juice
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• ½ teaspoon paprika
• ¼ teaspoon cinnamon
• Salt & pepper, to taste
• 2 large flatbreads or saj breads
• ½ red onion, thinly sliced
• 1 small cucumber, sliced or julienned
• A handful fresh parsley or coriander, chopped
• 2 tablespoons tahini or garlic sauce

Method:

1. In a bowl, mix the yogurt, lemon juice, cumin, coriander, paprika, cinnamon, salt & pepper. Add the chicken slices, stir to coat, and let marinate for at least 10 minutes (or refrigerate up to 2 hours).
2. Heat a skillet over medium-high heat. Add the marinated chicken and cook for about 8-10 minutes until golden and cooked through, stirring occasionally.
3. Warm the saj bread briefly in the skillet or microwave to make them flexible.
4. On each saj bread, spread a tablespoon of tahini or garlic sauce. Add half the cooked chicken, then top with red onion, cucumber and parsley/coriander.
5. Roll up the saj bread tightly, cut in half if desired, and serve immediately.

Tip: Add a splash of chilli sauce or pickled turnips if you like a bit of heat or tang.