Chicken shawarma wraps with quick cucumber pickle

Serves: 2 Prepare & Cook:


  • 1½ tbsp white grape vinegar
  • ½ tsp SpinneysFood Caster Sugar
  • 1 SpinneysFood Organic Cucumber, thinly sliced
  • ¼ red onion, thinly sliced
  • ½ green chilli, deseeded and sliced
  • 1 tbsp dill fronds
  • 3 tbsp natural yogurt
  • 1 tsp tahini
  • zest and juice of ½ lemon
  • 2 small Arabic breads
  • 1 leftover roasted chicken supreme, meat shredded


  1. Whisk together the vinegar and sugar until the sugar has dissolved. Stir in the cucumber, onion, chilli and dill and leave to pickle for half an hour, turning halfway.
  2. Combine the yogurt, tahini, lemon zest and juice in a small bowl. Spread over the breads and divide the shredded chicken between them. Top with half the pickle, roll up into wraps and serve with the remaining pickle on the side.

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