- Chicken Marinade:
- 750g of boneless free range chicken thigh
- 4 tsp sweet paprika
- 4 tsp smoked paprika
- 2 tsp ground coriander
- 2 tsp ground cardamom
- 1 tsp cayenne pepper
- 1 tsp black pepper
- ½ tsp salt
- 60g of Glenisk Organic Greek Style Yogurt
- 5 flatbreads
- Pickled cabbage
- Grated carrot
- Hot sauce
- Tzatiziki Ingredients:
- 1 large cucumber
- Juice ½ lemon
- 1 bunch of fresh mint
- 1 clove of garlic
- 500g of Glenisk Organic Greek Style Natural Yogurt
When we come home after a long day in work, the idea of cooking up a dinner from scratch often fills us with dread.
The kitchen cupboards provide absolutely no inspiration, so what do you make?
Well, look no further than this amazingly tasty Middle Eastern Chicken Wrap recipe, created by Tang.
It is seriously satisfying, moreish and easy to create!
Better still, you can whip this up in no time at all.
Chop up the chicken into pieces. Place the chicken in a large bowl, add yogurt and mix well.
Add in all of the spices to the bowl. Mix well to ensure that all of the chicken is entirely covered.
Allow the chicken to marinate in the mixture for a minimum of 30 mins (the longer the better though!).
Cook mixture in the oven at 190°C for 20 mins, or until cooked through.
For the tzatziki, add the Greek style yogurt and one whole, grated cucumber to a bowl. Make sure to squeeze any excess moisture out of the grated cucumber before adding it to the yogurt.
Next, add the crushed garlic and lemon juice, salt and chopped fresh mint. Stir well.
Once the chicken is cooked, toast the flatbread and spread with hummus.
Fill the flatbead with chicken, pickled cabbage, carrots, rocket and gherkins. Top with big dollops of your fresh tzatziki and some hot sauce.
Serve up your wrap halved, so that every bite is seriously jam packed with flavour.
Wrap up that bad boy and enjoy!
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