Easy Speedy Chicken Shawarma Wrap

Serves 2-4


· 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)


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.


Hi there!

Welcome to my page, dedicated to sharing healthy and tasty food for all. Enjoy!

Niki x