SYN-FREE CHICKEN DONER KEBAB WRAPS

 to make chicken doner kebab wraps you will need:

• 8 chicken thighs, boneless and skinless
• half a red cabbage, finely sliced
• half an iceberg lettuce, chopped
• 1 red onion, sliced
• 1 tbsp tabasco sauce (or any hot sauce)
• 4 WeightWatchers low fat white wraps (4x HeB)

for the marinade

• 250g fat-free natural yoghurt
• 3 garlic cloves, minced
• 1½ tsp ground coriander
• 2 tsp ground cumin
• 2 tsp paprika
• 1 tsp cayenne pepper (or hot chilli powder)
• 1½ tsp onion granules
• ½ tsp black pepper
• 2½ tbsp tomato puree
• 1½ tsp salt
• 1 tbsp lemon juice

for the yoghurt and mint sauce

• 100g fat-free natural yoghurt
• 2 cloves of garlic, minced
• 1 tsp mint sauce

top tips for chicken doner kebab wraps

• we had lettuce, cabbage, onion and tabasco sauce in our kebab but you can have whatever you like!
• cooking in the oven will give you the best results but if you can’t be arsed you can also do them under the grill – just be careful they don’t burn and make sure they’re cooked in the middle
• a Tefal Optigrill will also make light work of this – just press the ‘Chicken’ button and cook until the light is yellow/orange, turning once or twice halfway through
• you can help keep the chicken moist by spraying with a bit of oil before it goes in the oven, and just before you turn them halfway through. Frylight tastes rank, get one of these instead and go for a proper tasty mist, with real oil!
• you really want chicken thighs for this one – you could use breasts, but they might go a bit dry
• don’t be shy when stuffing your wrap – you’ll probably have quite a bit of meat left over – this makes LOADS

to make chicken doner kebab wraps you should:

• in a large bowl mix together all of the marinade ingredients
• add the chicken and mix to coat well
• cover the bowl in cling film and leave to marinade in the fridge for at least 3 hours, or ideally overnight
• in another bowl, mix together the sauce ingredients and leave in the fridge until you need it
• preheat the oven to 220°c
• find a baking tray that’s the right size so that you can sit the skewers for the next bit on either side – a pyrex dish is perfect for this
• remove the chicken thighs from the marinade and divide into two piles
• fold the chicken thighs over and push onto two parallel skewers – think about those horrible ice lollies you had with two sticks – that’s the kind of thing you’re after. use two skewers for each pile, so you’ll end up with two big kebabs
• sit the ends of the skewers on the edge of the dish so that the meat doesn’t touch the bottom – you don’t want to lose any of that tasty marinade!
• bake in the oven for 35 minutes, then turn and bake for another twenty minutes
• remove from the oven and then carefully stand them up on a chopping board, and slice thinly
• open up a wrap and fill with your chosen toppings
• add the chicken, drizzle over any sauces, fold over the wrap and eat
• make it tastier by toasting the wrap first in a griddle pan or Optigrill!

Or, to put it simply: marinade your chicken, skewer it and cook it in the oven – easy.