Royal Chicken Shawarma
60Min
Easy
Ingredients
4
ingredient_quantity
recipe ingredient
1
packet
Maggi Juicy Cajun Chicken
600
g
Chicken thighs
225
g
Mini wraps or flatbreads (8 per pack)
200
g
Green Leaf Lettuce
200
g
Red Cabbage
200
g
Carrots
1
small
Red onion
40
g
Garden Cress
20
g
fresh coriander, chopped
40
g
Pomegranates
5
g
Dried Sesame
1
Clove
Garlic
4
tablespoons
Low Fat Yogurt
20
g
Lemon Juice
.
Nutrition Value
Energy
606.16 kcal
Protein
33.74 g
Carbohydrate
49.21 g
of which: sugars
12.02 g
Fibre
6.34 g
Fat
30.55 g
of which: saturates
7.8 g
Information per serving
Instructions
60 Minutes
-
Preheat the oven
7 MinPreheat the oven to 180°C (160°C fan) or Gas Mark 4. Tear the top part of the Maggi pack open and open out the bag (keep the red tie for later), and tip the seasoning in from the lower part of the pack. Add the chicken thighs. Use the tie to close the bag at one end. Rub the seasoning into the chicken by mixing and turning the bag. Then put the bag down flat on one side into a casserole dish. Cook in the centre of the oven for 55 minutes (making sure there is enough room for the bag to inflate and not touch other shelves inside the oven). -
Shred the chicken
5 MinRemove the dish from the oven and leave to stand for 5 minutes before opening the bag (the steam will be very hot!). Tip the chicken into the casserole dish and shred the meat using 2 forks. -
Wrap it!
7 MinIf you're making the garlic yogurt sauce - crush the garlic with a pinch of salt and mix into the yogurt with a squeeze of lemon juice. Heat the wraps in a microwave or in a hot pan for a few seconds. Add 1 tbsp. of the yogurt sauce on top of each wrap and spread evenly with a spoon. Top with some beetroot salad leaves, shredded red cabbage, grated carrot, cress, coriander and onion slices and some of the hot shredded chicken. Top with the sesame seeds and tuck in!
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