30 minAround the worldTimes are estimates, including soaking or resting where shown.
Chicken Shawarma Wraps
Spiced chicken, crisp vegetables and a cool garlic sauce.
Prep20 min
Cook15 min
Soak / rest30 min
Total1 hr 5 min
Let’s get cooking.
- 01
Slice chicken into thin strips. Mix with half the yogurt, 1 tablespoon lemon, half the minced garlic, spices and half the salt. Refrigerate for 30 minutes.
- 02
Mix remaining yogurt, garlic, lemon and salt for the sauce. Slice vegetables. Heat oil in a wide pan and cook chicken in batches for 8–12 minutes until browned and 74°C in the centre.
- 03
Warm flatbreads, spread with yogurt sauce and fill with chicken and vegetables. Fold the sides in and roll tightly. Toast seam-side down briefly in a dry pan if desired.
A little kitchen care
Use a food thermometer: poultry 74°C, ground beef 71°C, fish 63°C. Cook eggs until whites and yolks are firm. Keep raw and ready-to-eat foods separate.
Cooking temperature guide ↗Ingredients & allergy notes
Includes: Milk · Wheat
This is not an allergen-free claim. Check every ingredient and packaged blend for its full label, including possible cross-contact. Use vegetarian-suitable cheese and packaged ingredients for vegetarian recipes.
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