Chicken Doner-Style Wrap

For 2 servings

• chicken thighs, boneless and sliced thin2
• olive oil1 tbsp
• garlic clove, crushed1
• ground cumin1/2 tsp
• smoked paprika1/2 tsp
• dried oregano1/2 tsp
• salt and pepperto taste
• mayonnaise3 tbsp
• garlic clove, crushed (for the sauce)1/2
• lemon juice1 tsp
• flatbreads or wraps2
• shredded lettuce, sliced tomato and red onion, to serve

1. 1

   Slice the chicken thighs as thinly and evenly as you can, thin slices mimic the shaved texture of a traditional doner and also cook much faster and more evenly than thick pieces.

2. 2

   In a bowl, mix the sliced chicken with the olive oil, garlic, cumin, smoked paprika, oregano, salt and pepper, using your hands to really work the marinade into every piece. Cover and leave to marinate for at least 20 minutes, or up to a few hours in the fridge for a deeper flavour.

3. 3

   Heat a large frying pan over medium high heat until properly hot. Add the marinated chicken in a single layer, if your pan is small, cook in two batches rather than crowding it, crowding causes the chicken to steam and turn grey rather than getting browned, crispy edges. Cook for 6 to 7 minutes, stirring only occasionally so the pieces have a chance to catch some colour, until golden and cooked through with no pink in the middle.

4. 4

   While the chicken cooks, mix the mayonnaise, remaining garlic and lemon juice in a small bowl for the sauce, tasting and adjusting the lemon to your preference, some like it sharper, some milder.

5. 5

   Warm the flatbreads briefly in a dry pan over low heat for about 20 seconds each side, or in the microwave for 15 to 20 seconds, this makes them soft and pliable so they don't crack when you fold them.

6. 6

   Fill each flatbread with a good handful of lettuce, tomato and red onion, then the cooked chicken, then drizzle generously with the garlic sauce before wrapping up tightly, tucking in the sides as you roll to stop the filling spilling out.