Creamy Chicken Pasta With Tomato Bruschetta
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Chicken breasts, finely sliced : 2
Vinegar : 1.5 teaspoons
Olive Oil : 1.5 tablespoons
Salt : Quarter of a teaspoon
Garlic cloves, crushed : 2 - 3
Lemon juice : 1 lemon
Tahini : 150ml / 5 fl. oz.
Yoghurt : 1.5 tablespoons
Cucumber, thinly sliced : Quarter of a cucumber
Red Onion, thinly sliced : Half
Tomatoes, chopped : 2
Flatbreads or Wraps : 2
Shawarma Seasoning : 2 teaspoons £2.50 (35g)
Sumac berries (optional) : Half a teaspoon £2.50 (33g)
Chicken Shawarma Wraps
In a bowl, mix the chicken with the Shawarma spice blend, vinegar, olive oil, salt, half the garlic and half the lemon juice. Marinate in the fridge overnight.
In a heavy pan, cook the meat & marinade mixture until the chicken is fully cooked.
In a separate bowl, mix the tahini with the yogurt, cucumber, onion, tomatoes, sumac and remaining garlic and lemon juice.
Simply divide the cooked meat and the tahini mixture between the flatbreads or wraps, roll up and serve.