A Lebanese street-food favourite made by marinating chicken in garlic, lemon and cumin and searing it over high heat. Rolled into lavash with a garlicky yoghurt sauce and fresh vegetables, it becomes a hearty wrap.
Toss the chicken with the yoghurt, half the garlic, lemon juice, cumin, red pepper flakes and olive oil, cover and refrigerate for 30 minutes.
Heat a wide pan over high heat and cook the marinated chicken for 12 minutes, until well browned on both sides, then slice into thin strips.
Mix the remaining garlic into yoghurt and season with salt.
Spread the sauce, lettuce, tomato and chicken over the lavash and roll it up tightly.
Do not cook the chicken before it has marinated for at least 30 minutes; a short marinade keeps the spices from penetrating. Allergens: contains wheat (gluten, lavash) and milk and dairy (yoghurt).
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