Easy Speedy Chicken Shawarma Wrap

Serves 2-4

Ingredients:

· 1kg of skinless chicken thigh, sliced into bite-sized pieces

· 4 tbsp of thick Greek yoghurt plus extra for your wrap

· ½ tsp of ground turmeric, ½ tsp of smoked paprika, ½ tsp of ground coriander, ¼ tsp of ground cumin, a pinch of red chilli flakes, a pinch of garlic powder and a generous pinch of sea salt and cracked black pepper

· 2 tbsp of olive oil

· The juice of half a lemon

· 2-4 wholemeal flatbreads

· Picked Turkish peppers

· 1 carrot, chopped into batons

· 1 small red onion, sliced

· A small handful of freshly chopped parsley

· A generous pinch of sumac

· A small handful of spring onion, chopped (green part only)

· Edible flowers, for garnish (optional)

Method:

1. In a large bowl marinate your chicken thighs with all the spices, olive oil, lemon juice, and the 4 tablespoons of yoghurt. For best results marinate overnight or for a minimum of 4 hours.

2. When you’re ready to cook your chicken, heat a large non-stick skillet/pan over medium-high heat and place the chicken in the skillet/pan and cook the first side for 4 to 5 minutes until nicely charred. Turn and cook the other side for 3 to 4 minutes (the 2nd side takes less time).

3. Remove chicken from the skillet/pan and cover loosely with foil. Set aside to rest for 5 minutes to rest and release its juices.

4. To serve, simply grab your chicken and pile it onto your flatbreads, which already have a thin layer of yoghurt, and add all the veggies. Roll up and enjoy! This dish can be enjoyed hot or cold.