Recipe of the week: Cheats' ‘chicken shawarma' wraps

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A quick and delicious way to use up leftover cooked chicken from your Sunday roast. From Jane Cook (Instagram @hungrycityhippy)

Ingredients

4 skinless and boneless chicken thighs (or leftover chicken from a roast)

100ml olive oil

2 tsp paprika

2 tsp cumin

1 tsp coriander

1 tsp hot chilli powder

¼ tsp cinnamon

2 tsp salt

4 wholemeal tortilla wraps

150g plain Greek yoghurt

2 garlic cloves

¼ cucumber

1 tbsp lemon juice

Sea salt and black pepper to taste

Method

Preheat the oven to 200C (fan). Cut the chicken thighs into chunky strips. Take a large roasting tray and place the chicken thighs in it.

Drizzle with olive oil, then add the spices and salt. Mix to combine and ensure the chicken pieces are evenly coated.

Roast in the oven for 30 minutes.

(If using leftover cooked chicken, marinate in the spice mix and warm through in the oven until piping hot.)

Meanwhile, crush or grate the garlic cloves into the yoghurt. Dice the cucumber finely and add it to the garlicky yoghurt, along with the lemon juice and seasoning.

To serve, spread the sauce onto a wrap and top with the chicken pieces and your desired salad options.

• This recipe comes from Zero Waste Scotland. To get tips on how to reduce food waste, visit www.zerowastescotland.org.uk

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