- Serves: 4
- Difficulty: Easy
Ingredients
- 800g cooked and shredded roast chicken
- 400g leftover roast veg
- 300g leftover gravy
- 200g mayonnaise
- 2 red onions sliced as fine as possible
- 15g sumac
- 15g jerk spice
- 15g Moroccan or tagine spice
- 30g tahini
- 4-6 brown tortilla or Lebanese flat bread
- Any fresh salad items you enjoy
Make the most of your roast dinner and the Notting Hill Carnival food and turn your Sunday roast leftovers into a banging jerk chicken shawarma!
Method
This is best prepared after your roast dinner while everything is still a little bit warm
- Mix the meat, onions and spices together, then mix in the gravy and set aside
- The following day, just before you leave to boogie the day away, stir the mayo and tahini into the meat mix
- Lay out your breads and divide the vegetables, crushing them onto the bread, then divide the meat, then roll onto a wrap remembering to tuck the sides in
- Wrap them in foil or paper ready for portability
- If you fancy them warm, preheat the oven to 180º and heat them up for 8 minutes.
Enjoy
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