Chicken Döner Wrap

Home-style chicken döner wraps with deeply spiced chicken, crisp salad and garlic yogurt wrapped in warm flatbread.

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True döner cooks on a vertical spit, but stacking and roasting marinated chicken at high heat gives a practical home version with many of the same flavours.

Ingredients

• 800 g boneless chicken thighs (thinly sliced)
• 100 g plain yogurt
• 2 tbsp olive oil
• 1 tbsp tomato paste
• 2 tbsp fresh lemon juice
• 3 garlic cloves (finely grated)
• 1.5 tsp paprika
• 1 tsp ground cumin
• 1 tsp dried oregano
• 0.5 tsp ground coriander
• 1.25 tsp fine salt
• 0.5 tsp black pepper
• 4 flatbreads or dürüm wraps (large)
• 120 g lettuce (shredded)
• 2 tomatoes (sliced)
• 0.5 red onion (thinly sliced)
• 150 g plain yogurt (for sauce)
• 1 garlic clove (for sauce, grated)

Step-by-step method

1. Mix the yogurt, olive oil, tomato paste, lemon juice, garlic, paprika, cumin, oregano, coriander, salt and pepper.
2. Coat the sliced chicken thoroughly and refrigerate for at least 1 hour, preferably 4 hours.
3. Heat the oven to 230°C conventional or 210°C fan. Spread the chicken on a lined tray in a compact layer rather than scattering it too widely.
4. Roast for 18–22 minutes until cooked through, then switch to the grill for 3–5 minutes to char some edges.
5. Meanwhile, mix the yogurt for the sauce with the grated garlic and a small pinch of salt.
6. Warm the flatbreads and divide the lettuce, tomato and onion between them.
7. Pile on the hot chicken and drizzle with garlic yogurt.
8. Roll tightly, slice in half and serve immediately.