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
Better version
Yoghurt-and-spice marinated chicken with quick pickled onions and tahini sauce.
Per serving£3.10
Total cost£6.20
Time39 min
Ingredients for 2
- Chicken
- 350 g chicken thigh fillets , sliced
- 80 g natural yoghurt
- 2 tsp ground cumin
- 2 tsp smoked paprika
- 2 cloves garlic , crushed
- To serve
- 1 red onion , thinly sliced
- 2 tbsp red wine vinegar
- 3 tbsp tahini
- 2 large flatbreads
- salt , to taste
Method
- Mix the yoghurt, cumin, paprika and garlic, then coat the chicken and marinate for 15 minutes.
- Toss the red onion with the vinegar and a pinch of salt to quick-pickle.
- Loosen the tahini with a little water and lemon to make a pourable sauce.
- Fry the chicken over high heat for 10-12 minutes until charred at the edges.
- Warm the flatbreads, then layer with chicken, pickled onion and tahini sauce.
- Roll tightly, cut in half 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.
