• Serves: 4
  • Difficulty: Easy


  • 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!


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 180ΒΊ and heat them up for 8 minutes.


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