Light Bites
Middle Eastern
Middle EasternChicken Shawarma Wrap
A spiced chicken wrap shown three ways, from a quick shop-bought-wrap lunch to a marinated, char-grilled, homemade-flatbread feast. The tiers step up the marinade depth, the bread and the sauces.
Nut-free
Budget version
Tinned-spice chicken thighs in a soft tortilla with shop garlic mayo.
Per serving£1.70
Total cost£3.40
Time22 min
Ingredients for 2
- 300 g chicken thigh fillets , sliced
- 2 tsp mild curry powder
- 1 tbsp vegetable oil
- 2 soft flour tortillas
- 3 tbsp garlic mayonnaise , shop-bought
- 100 g iceberg lettuce , shredded
- 1 tomato , sliced
- salt and pepper , to taste
Method
- Toss the sliced chicken with curry powder, oil, salt and pepper.
- Fry in a hot pan for 8-10 minutes until cooked through and a little charred.
- Warm the tortillas in the pan or microwave for a few seconds.
- Spread each wrap with garlic mayo, then add lettuce and tomato.
- Pile in the chicken, roll up tightly and serve.
Equipment
The three ways, side by side
Budget
Tinned-spice chicken thighs in a soft tortilla with shop garlic mayo.
Better
Yoghurt-and-spice marinated chicken with quick pickled onions and tahini sauce.
Ultimate
24-hour marinated thighs char-grilled on skewers, homemade flatbread, toum and pickles.
