Chicken Shawarma Wraps

Method

1. 1

   Whisk the yogurt, lemon juice, oil, 2 crushed garlic cloves, cumin, paprika, cinnamon, allspice and salt, and coat the chicken. Marinate at least 2 hours.

   💡 Overnight in the marinade gives the closest match to spit-roasted depth.

2. 2

   Meanwhile pound the remaining garlic to a paste with salt and beat it into the mayonnaise for a fast garlic sauce.

3. 3

   Spread the chicken on a sheet pan in a single layer and roast at 230°C for 25 minutes until charred at the edges.

4. 4

   Rest the chicken 5 minutes, then slice it thinly against the grain and toss it back through the pan juices.

5. 5

   Warm the flatbreads, spread each with garlic sauce, and pile on chicken and pickle spears.

6. 6

   Roll tightly, and if you can, crisp each wrap seam-down in a dry hot pan for a minute.

   💡 That final press is what shops do — it seals the wrap and toasts the bread.