Chicken shawarma wraps

• Chicken thigh fillets600 g
• Plain tortilla wraps8 wraps
• Natural yoghurt200 g
• Lettuce1 lettuce
• Cucumber1 cucumber
• Tomatoes250 g
• Garlic3 cloves

Also uses from the cupboard: vegetable oil, table salt, ground black pepper, paprika, ground cumin, ground cinnamon. Missing any? You can add them to your shop on the shopping list.

Usually contains: Gluten, Milk.

Always check the label. Products vary by shop and brand, so check what you actually buy for allergens and anything else you avoid.

Method

1. Heat the oven to 220°C (200°C fan). In a bowl, toss the chicken thighs with 2 teaspoons of cumin, 2 teaspoons of paprika, a teaspoon of cinnamon, a tablespoon of oil, a third of the yoghurt and a good pinch of salt.600 g chicken thigh fillets200 g natural yoghurt
2. Spread the chicken out on a lined tray and roast for 25 minutes, until browned at the edges and cooked through. Rest for 5 minutes, then slice thinly.
3. Make the garlic sauce: grate the garlic into the rest of the yoghurt and stir in a pinch of salt. Shred the lettuce, slice the cucumber and chop the tomatoes.1 lettuce1 cucumber250 g tomatoes3 cloves garlic
4. Warm the wraps for 20 seconds a side in a dry pan. Fill with chicken, lettuce, cucumber and tomatoes, spoon over the garlic sauce and roll up.8 wraps

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