Middle Eastern spiced chicken wrapped in warm flatbread with salad and garlic sauce.
Prep 20 min
Cook 25 min
Serves 4
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700 g
Chicken thighs
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4
Flatbreads
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200 ml
Garlic yogurt
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1 head
Lettuce
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2
Tomatoes
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1
Cucumber
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1 tsp
Paprika
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1 tsp
Cumin
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1 tsp
Coriander
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2 tbsp
Olive oil
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1
Slice the chicken thighs into thin strips and place them in a large bowl.
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2
Add olive oil, paprika, cumin and coriander and mix thoroughly until the chicken is evenly coated in the spices.
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3
Leave the chicken to marinate for at least 20 minutes for the best flavour.
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4
Heat a large frying pan or griddle pan over medium-high heat.
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5
Cook the chicken for 10–12 minutes, turning regularly, until caramelised and fully cooked through.
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6
Meanwhile, shred the lettuce and dice the tomatoes and cucumber.
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7
Warm the flatbreads briefly in a dry pan or oven until soft and flexible.
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8
Spread garlic yogurt across each flatbread before adding the salad and cooked chicken.
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9
Roll tightly into wraps and slice in half before serving.