For the shawarma chicken:

600g skinless, boneless chicken thigh fillets, sliced into strips

2 tbsp olive oil

2 tbsp lemon juice

2 tbsp Greenfields Lebanese Shawarma Seasoning

1 tsp Greenfields Smoked Paprika

½ tsp Greenfields Garlic Powder

½ tsp Greenfields Ground Cumin

½ tsp Greenfields Himalayan Pink Salt with Garlic

For the jewel-bright summer filling:

4 large soft flatbreads or naan-style flatbreads

150g mature Cheddar or mozzarella, grated

1 small ripe mango, peeled and cut into slim strips

½ small red cabbage, finely shredded

1 small carrot, cut into fine matchsticks

½ cucumber, deseeded and finely sliced

150g cherry tomatoes, quartered

4 radishes, finely sliced

2 spring onions, finely sliced

A generous handful of fresh coriander leaves

A generous handful of fresh mint leaves

2 tsp Greenfields Sumac

1 tbsp lemon juice

1 tsp Greenfields Greek Thyme Honey

¼ tsp Greenfields Himalayan Pink Salt with Chilli & Lime

For the green tahini drizzle:

4 tbsp tahini

100g Greek yoghurt

1 small garlic clove, crushed

Juice of ½ lemon

1 tbsp cold water, plus more as needed

15g fresh coriander

10g fresh mint

½ tsp Greenfields Dried Mint

A pinch of Greenfields Himalayan Pink Salt Fine

To finish:

1 tbsp Greenfields White Sesame Seeds

1 tsp Greenfields Black Sesame Seeds

1 tsp Greenfields Aleppo Chilli

Lemon wedges