Recipes
Jerk Chicken Shawarma
Ingredients
-
800g cooked and shredded roast chicken
-
400g leftover roast veg
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300g leftover gravy
-
200g mayonnaise
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2 red onions sliced as fine as possible
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15g sumac
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15g jerk spice
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15g Moroccan or tagine spice
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30g tahini
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4-6 brown tortilla or Lebanese flat bread
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Any fresh salad items you enjoy
Method
- 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.
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