Chicken Shawarma Wrap with Tahini Yogurt
Makes 1 serving

INGREDIENTS
180 g Chicken thigh, skinless and boneless (Weighed raw. The same piece weighed after cooking has lost water, so the protein per gram is higher and the total would come out about a quarter over.)
1 tsp Ground cumin
1 tsp Paprika
1 clove, about 3 g Garlic
Half a lemon Lemon juice
1 medium, about 60 g Flour tortilla
1 tbsp (15 g) Tahini (More than half fat by weight. It carries more fat than anything else in the wrap apart from the chicken, so weigh it.)
50 g Greek yogurt, 0% fat
60 g Tomato
40 g Gherkins
30 g Red onion
A handful, chopped Fresh parsley

METHOD
1. Cut the thighs into strips and stir them through the cumin, paprika, crushed garlic, half the lemon and a good pinch of salt. Leave for an hour in the fridge, or overnight.
2. Spread the chicken on a tray and roast at 240°C for fifteen minutes, until the tips are charred and the inside is no longer pink. Two minutes under a hot grill at the end if it has not coloured.
3. Stir the tahini into the yogurt with the rest of the lemon and a splash of water until it spoons easily.
4. Warm the tortilla in a dry pan. Spread the sauce down the middle, add the chicken, sliced tomato, pickles, onion and parsley, tuck in the ends and roll tightly. Cut in half.

Contains gluten cereals, milk and sesame.
Pickles in vinegar often list sulphites. Check the jar.

RECIPE NOTES
The marinade needs time more than it needs anything else. Ten minutes gives you seasoned chicken; an hour gives you shawarma.
Fat here is split three ways between the thigh meat, the tortilla and the tahini. Swapping breast for thigh takes the most off, and the wrap is drier for it.

Full recipe: https://www.getfuel8.com/recipes/chicken-shawarma-wrap
