Ingredients

• Boneless skinless chicken thighs 550 g
• Olive oil 1.5 tbsp
• Lemon juice 4 tbsp
• Garlic 1 head plus 2 cloves
• Ground cumin 1 tsp
• Sweet paprika 1 tsp
• Ground turmeric 1/2 tsp
• Salt 1.5 tsp
• Sunflower oil 200 ml
• Ice water 2 tbsp
• Large pita breads 4 (280 g)
• Lettuce, shredded 60 g
• Tomatoes 2 small (100 g)
• Pickled cucumbers 60 g

Instructions

1. 1

   Mix the olive oil, 2 tbsp of the lemon juice, 2 crushed garlic cloves, the cumin, paprika, turmeric and 1 tsp of the salt, add the chicken and marinate in the refrigerator for at least 2 hours.

2. 2

   For the garlic sauce, peel the cloves of the garlic head and blend them in a food processor with the remaining salt and 1 tbsp of the lemon juice to a smooth paste.

3. 3

   With the motor running, add the sunflower oil in a very thin stream, alternating with the last 1 tbsp of lemon juice and the ice water, until the sauce is thick and white. Refrigerate it.

4. 4

   Heat the oven to 220C, spread the chicken on a lined baking tray and roast for 25-30 minutes, until browned at the edges and 75C inside.

5. 5

   Rest the chicken for 5 minutes, then slice it thinly and toss it with the pan juices.

6. 6

   Warm the pitas, spread each with 1 heaped tbsp (about 20 g) of garlic sauce, add lettuce, sliced tomato, pickles and about 110 g of chicken, and roll up tightly.

7. 7

   Toast the wraps seam side down in a hot dry pan for 1-2 minutes to seal and serve. Keep the leftover garlic sauce in the refrigerator for up to 1 week.