Chicken and Veggie 'Shawarmas'

Nutrition per serve

Ingredients

• 500g cauliflower
• 1pcs capsicum
• 1clove garlic
• 10g Spanish seasoning
• 5g ground turmeric
• 300g free-range chicken breast fillet
• 1pcs cos lettuce
• 1pcs Lebanese cucumber
• 1bunch mint
• 4pcs souvlaki pita breads
• 1pcs lemon
• 40ml vegan mayonnaise
• 15ml olive oil

Method

1. Step 1 — Prep vegetables
   Preheat the oven to 220C, fan-forced. Line an oven tray with baking paper. Coarsely chop the cauliflower stem, then cut the head into medium-sized florets. Thickly slice the capsicum. Crush or finely chop the garlic.
2. Step 2 — Roast veggies and chicken
   CHICKEN BREAST OPTION Combine the garlic, half the Spanish seasoning*, ½ tsp turmeric* and 1 tbs olive oil in a large bowl and season well with salt and pepper. Add the cauliflower, capsicum and chicken and turn to coat. Put on the lined tray and roast for 20 mins or until the chicken is cooked through and the vegetables are tender.
3. Step 3 — Prep salad ingredients
   While the chicken and vegetables are roasting, trim half the lettuce*, then shred. Cut the cucumber lengthwise into thin wedges. Pick the mint leaves, discarding the stems.
4. Step 4 — Heat pita
   When the chicken and vegetables have roasted for 10 mins, enclose 2 pita* in foil. Put in the oven for 8 mins or until heated through.
5. Step 5 — Prep lemon
   Meanwhile, finely grate the zest of half the lemon, then juice the half. Cut the remaining lemon into wedges.
6. Step 6 — Get ready to serve
   Combine the mayonnaise, 1 tsp lemon zest* and 1 tsp lemon juice* in a bowl and season with salt and pepper. Slice the chicken. Spread the pita with the lemon mayonnaise, then fill with the chicken, roasted vegetables, lettuce, cucumber and mint. Serve with the lemon wedges.

Allergens

Gluten, Wheat