Chicken Shawarma Wraps

For 2 servings

• chicken thighs, boneless and sliced2
• olive oil1 tbsp
• ground cumin1 tsp
• ground coriander1 tsp
• smoked paprika1/2 tsp
• turmeric1/2 tsp
• garlic clove, crushed1
• salt and pepperto taste
• natural yoghurt3 tbsp
• garlic clove, crushed (for the sauce)1/2
• lemon juicesqueeze
• flatbreads or wraps2
• shredded lettuce, sliced tomato and cucumberto serve

1. 1

   In a bowl, mix the sliced chicken with the olive oil, cumin, coriander, smoked paprika, turmeric, garlic, salt and pepper. Cover and leave to marinate for at least 20 minutes, or overnight if you have time.

2. 2

   Heat a large frying pan over medium-high heat. Add the marinated chicken and cook for 6 to 7 minutes, stirring occasionally, until golden and cooked through with no pink in the middle.

3. 3

   While the chicken cooks, mix the yoghurt, remaining garlic and lemon juice in a small bowl for the sauce.

4. 4

   Warm the flatbreads briefly in a dry pan or microwave.

5. 5

   Fill each flatbread with lettuce, tomato, cucumber and the cooked chicken, then drizzle with the yoghurt sauce before wrapping up.