My take on the viral shawarma wrap, but ready in 15 minutes. I CANNOT stop eating these. Packed with perfectly spiced chicken, sweet softened peppers and onions all folded into crisp toasted tacos and served with a garlicky yoghurt dip.
Serves 1, approx 360kcal & 30g protein per serving
80–100g shredded cooked chicken breast1/2 small red pepper, finely sliced1/2 red onion, finely sliced1 tsp shawarma spice mix
Handful cherry tomatoes cut in 1/41 tbsp tomato purée
For the garlic yoghurt2 tbsp yoghurt1/2 small clove grated garlic Squeeze of lemon juice
For the shawarma glaze1 tsp olive oil1 tsp tomato purée1 small tsp pomegranate molasses, or honey1 tsp sumac, or smoked paprika
1/2 small clove grated garlic
Place a frying pan over a medium heat and add the red pepper, red onion and cherry tomatoes with a pinch of salt. Cook for 4–5 minutes until softened, then stir through the shawarma spice mix and tomato purée. Add a small splash of water and let everything cook down for 1–2 minutes. Add the shredded chicken and mix well, adding another splash of water if needed to keep it saucy but not wet. You want the filling to be moist and coated, but not too loose or it will make the tacos soggy. Allow to cool slightly.
Add the yoghurt, garlic, lemon juice and a pinch of salt to a small bowl and mix well. In a separate bowl, stir together the olive oil, tomato purée, pomegranate molasses and sumac to make the glaze.
Spoon the filling into the tacos and fold them over. Brush the outsides with the shawarma glaze, then pan fry in a dry non-stick pan for 2–3 minutes on each side until crisp and golden, or air fry at 210°C for 8-10 minutes until toasted. Serve with the garlic yoghurt to dunk in generously.