Chicken shawarma flatbreads with yogurt recipe

• Serves 4
• 15 mins to prepare and 15 mins to cook
• 450 calories/serving
• Healthy

Ingredients

• 6 skinless and boneless chicken thigh fillets, fat trimmed
• 2 tbsp olive oil
• 2 tsp sumac
• 1 lemon, halved
• 2 garlic cloves, crushed or grated
• 3 thyme sprigs, leaves picked
• ½ tsp chili flakes
• 200g Greek yogurt
• handful mint leaves chopped
• 4 flatbreads, warmed through
• 2 little gem lettuces, shredded
• 10cm piece cucumber, cut into cubes
• 2 tbsp pomegranate seeds
• pomegranate molasses, to serve (optional)

Method

1. Put the chicken in a freezer bag. Massage in the olive oil, 1 tsp sumac, juice of half a lemon, garlic, thyme, and chili flakes; season. Leave to marinate for 10 mins or chill overnight.
2. Preheat the grill to high. Put the chicken on a baking tray and grill for 10-12 mins, until the outside is lightly charred and the middle is cooked with no pink showing. Remove from the grill and set aside.
3. Meanwhile, combine the yogurt, mint, remaining sumac, and a squeeze of lemon juice in a bowl; season to taste. Set aside until needed.
4. To assemble, spread each flatbread with a spoonful of the yogurt mixture, then top with lettuce and cucumber. Slice the chicken into bite-size pieces and divide between the flatbreads. Top with the pomegranate seeds then drizzles over a little pomegranate molasses (if using). Roll up the flatbread and serve warm.