Lebanese-Style Chicken Wraps With Tahini Yoghurt

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps, then wash your fruit and veg

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 min)

Now, let's get started!

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat

Once hot, add the diced chicken and ground sumac with a pinch of salt and pepper and cook for 10 min or until cooked through (no pink meat!) – this is your sumac chicken

(Doubled your protein? Use 2 pans!)

While the chicken is cooking, add your shredded red cabbage to a large bowl with your cider vinegar and a pinch of salt and mix well – this is your pickled red cabbage

Add your tahini to a bowl with your natural yoghurt and honey and whisk until smooth

Season with a pinch of salt and pepper – this is your tahini yoghurt

Finely dice your tomato[es]

Wash your salad, then pat it dry with kitchen paper

Add your tortillas to a plate and pop them in the microwave for 1-2 min, or until warmed through

Add the diced tomato and salad to the pickled red cabbage

Add a drizzle of olive oil and season with a pinch of salt and pepper

Mix to combine – this is your pickled cabbage & tomato salad