2 packs The Vegetarian Butcher Chicken Shawarma
2 sweet potatoes, washed and cut into fries
1 red onion, sliced in rings
2 tomatoes, cut in wedges
½ head iceberg lettuce, washed and shredded
2 tsp smoked paprika powder
4 tbsp vegan mayonnaise
1 clove garlic, chopped finely or crushed
2 tsp vinegar
15 g green herbs of your choice, chopped
salt and pepper
250 g all-purpose flour
¼ tsp salt
1 tbsp oil
300 ml lukewarm water
Combine all ingredients for the flatbread in a large bowl and knead well until a smooth dough forms. Divide into four pieces and roll these into balls. Use a rolling pin to form a circle of 3 mm. Fry the dough in a dry skillet on medium heat. When air pockets form, turn over the bread and fry for another 2 minutes. Brush with garlic oil if desired.
Combine onion, tomatoes, garlic and green herbs with the vinegar and mayonnaise and stir well. Season to taste with salt and pepper.
Boil the sweet potato fries for about 5 minutes (make sure not to overcook them). Drain and rinse with cold water to stop the cooking process and pat dry with a clean kitchen towel. Pan fry in a good amount of coconut oil until crispy. Dust with paprika and salt.
Pan fry the Chicken Shawarma in 2 tablespoons of (coconut) oil until nicely browned and crispy.
Cover the flatbread with a thin layer of garlic sauce, and top with lettuce, onion rings and tomato wedges. Add the sweet potato fries and lastly, the Chicken Shawarma. Drizzle with another spoonful of sauce and carefully roll up the bread. Cover the bottom half of the wraps with aluminium foil so they keep their shape and don’t leak.