Slow Cooker Pulled Chicken Shawarma Flatbread 🍲

Name: Slow Cooker Pulled Chicken Shawarma Flatbread 🍲
Total time: 190 min
Ingredients: 400g skinless and boneless chicken thigh fillet; 50g yoghurt, such as greek, natural, soya; 2 cloves garlic, peeled and crushed; 1 tsp smoked paprika; 1 tsp ground cumin; ½ tsp ground turmeric; ½ tsp chilli flakes; 1 tsp olive oil; 1 lemon, juice; 1 red onion, thinly sliced; 2 handfuls mixed salad leaves; 1 tomato, sliced; 80g yoghurt, such as greek, natural, soya; ½ cucumber, grated; 3 small flatbreads or tortilla wraps; hot sauce, to serve

3 hrs 10 mins

Ingredients

400g skinless and boneless chicken thigh fillet
50g yoghurt, such as greek, natural, soya
2 cloves garlic, peeled and crushed
1 tsp smoked paprika
1 tsp ground cumin
½ tsp ground turmeric
½ tsp chilli flakes
1 tsp olive oil
1 lemon, juice

To serve

1 red onion, thinly sliced
2 handfuls mixed salad leaves
1 tomato, sliced
80g yoghurt, such as greek, natural, soya
½ cucumber, grated
3 small flatbreads or tortilla wraps
hot sauce, to serve

Method

Place the chicken, yoghurt, garlic and spices in a bowl and mix well so the chicken is well coated. Pop in the fridge to marinate for a few hours.

Pour the olive oil and lemon juice into the slow cooker and add the chicken. Cook on low for 6 hours or high for 3 then, when the chicken is tender, shred with two forks.

Serve the chicken with the salad and flatbread adding a drizzle of hot sauce if you like.