Chicken Shawarma Wrap with Tahini Sauce

• 150 g Yogurt, plain
• 1 medium Lemon
• 2 cloves Garlic
• 1 ½ tsp Ground cumin
• 1 ½ tsp Smoked paprika
• 1 tbsp Olive oil
• ¾ tsp Fine sea salt
• ½ tsp Black pepper
• 350 g Chicken thighs, boneless, skinless
• 60 g Tahini
• 45 ml Water
• 2 pieces Pita bread
• 120 g Romaine lettuce
• 1 large Tomato, ripe but firm
• 1 small Red onion

1. In a bowl, mix the yogurt with the juice of half the lemon, the garlic, ground cumin, smoked paprika, half the fine sea salt, and the black pepper. Add the chicken thighs and turn to coat well. Marinate for 15 minutes at room temperature while you prep the salad and sauce.
2. For the tahini sauce, stir the tahini with the juice of the remaining lemon half and the remaining fine sea salt. Gradually stir in the water until you have a smooth, pourable sauce. Taste and adjust with a little more water if you want it looser.
3. Shred the romaine lettuce, slice the tomato, and thinly slice the red onion. Keep the salad ready on a board or plate for quick assembly. Warm the pita bread briefly so it is soft and pliable.
4. Heat the olive oil in a large frying pan over a medium-high heat. Add the chicken (letting excess marinade drip back into the bowl) and cook for 5 to 7 minutes, turning, until browned and cooked through. Transfer to a board and rest for 2 minutes, then slice.
5. Fill each warm pita with lettuce, tomato and red onion, then add the sliced chicken. Drizzle generously with the tahini sauce. Serve straight away while the chicken is hot and the bread is warm.

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