This colourful wrap takes inspiration from the generously filled, deeply toasted wrap in the reference image. The striking beetroot flatbread conceals a fresh, savoury chicken filling, while the warm sauce tumbles over the top for an irresistibly messy finish.
Sweet apricots soften the earthy ancho chilli and smoked paprika in the sauce, while preserved lemon and sumac bring brightness to every bite. It is familiar enough for a relaxed takeaway night, yet unusual enough to make dinner feel like an occasion.
Preparation time: 25 minutes
Marinating time: 30 minutes, or overnight if preferred
Cooking time: 25 minutes
Total active time: 50 minutes
Total time including minimum marinating: 1 hour 20 minutes
For the shawarma chicken
600g boneless, skinless chicken thighs
2 tbsp olive oil
2 tbsp lemon juice
2 tsp Greenfields Lebanese Shawarma Seasoning
1 tsp Greenfields Ground Cumin
1 tsp Greenfields Smoked Paprika
½ tsp Greenfields Garlic Powder
½ tsp Greenfields Sumac
¼ tsp Greenfields Himalayan Pink Salt (Fine)
For the smoky apricot-ancho sauce
100g ready-to-eat dried apricots
250ml hot water
1 tbsp tomato purée
1 tsp Greenfields Ancho Chilli
1 tsp Greenfields Smoked Paprika
½ tsp Greenfields Ground Cumin
½ tsp Greenfields Garlic Powder
1 tsp Greenfields Cane Molasses or honey
1 tbsp lemon juice
1 tbsp olive oil
¼ tsp Greenfields Himalayan Pink Salt (Fine)
For the vegetable filling
1 medium courgette, cut into small cubes
1 red onion, thinly sliced
1 tbsp olive oil
100g baby spinach
40g Greenfields Preserved Lemon rind, flesh discarded and rind finely chopped
1 tsp Greenfields Sumac
2 tbsp chopped fresh parsley
For the wraps
4 large beetroot tortilla wraps
80g thick natural yoghurt
1 tsp Greenfields Za’atar
1 tsp olive oil, for toasting
1. Marinate the chicken
Cut the chicken thighs into bite-sized pieces. Place them in a bowl with the olive oil, lemon juice, shawarma seasoning, cumin, smoked paprika, garlic powder, sumac and salt. Mix thoroughly, cover and marinate in the fridge for at least 30 minutes.
2. Prepare the sauce
Place the apricots in a small saucepan with the hot water. Simmer gently for 10 minutes, or until very soft.
Add the tomato purée, ancho chilli, smoked paprika, cumin, garlic powder, molasses, lemon juice, olive oil and salt. Blend until completely smooth and glossy. Add a splash of water if the sauce is too thick to pour. Keep warm over a very low heat.
3. Char the vegetables
Heat a large frying pan over a medium-high heat. Add the olive oil, courgette and red onion. Cook for 6–8 minutes, stirring occasionally, until softened and attractively charred around the edges.
Add the spinach and cook just until wilted. Stir in the preserved lemon, sumac and parsley, then transfer the mixture to a bowl.
4. Cook the chicken
Return the pan to a high heat. Add the marinated chicken and cook for 8–10 minutes, turning regularly, until deeply golden, lightly charred and completely cooked through. The thickest pieces should reach 75°C.
Rest the chicken for 3 minutes, then chop any larger pieces into a chunky, spoonable filling.
5. Fill the wraps
Stir the za’atar into the yoghurt. Warm the beetroot wraps briefly so that they become flexible.
Spread each wrap with a little za’atar yoghurt. Arrange one quarter of the vegetables and chicken across the centre, leaving space around the edges. Spoon a small amount of apricot-ancho sauce over the filling, reserving plenty for serving.
Fold in the sides and roll each wrap firmly into a compact parcel.
6. Toast the wraps
Brush a clean frying pan with a little olive oil. Place the wraps seam-side down and toast over a medium heat for 2–3 minutes on each side. Press them gently with a spatula until the outside is crisp and mottled with dark golden patches.
7. Serve
Cut each wrap across the middle and stand the halves upright if desired. Serve the warm sauce in small pouring cups so that everyone can add a dramatic spoonful over the open end.
Estimated values per wrap, including sauce:
Energy: 638 kcal
Protein: 43g
Carbohydrate: 69g
Sugars: 18g
Fat: 22g
Saturated fat: 4g
Fibre: 9g
Salt: 1.8g
Nutritional values are approximate and will vary according to the wraps and chicken used.
The ingredients used in this recipe could also be used to create…
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