The finished recipe. Chicken Shawarma Wrap with Tahini YogurtIngredients 1 to 6. 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 tortillaIngredients 7 to 12. 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 parsleyStep 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.Step 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.Step 3. Stir the tahini into the yogurt with the rest of the lemon and a splash of water until it spoons easily.Step 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.
Fuel8
