Ingredients:

• 4 boneless skinless chicken thighs (400 g)
• 30 ml olive oil
• 5 g Turmeric
• 5 g ground cumin
• 1/2 lemon, juice and zest
• 2 cloves garlic, minced
• 5 g fresh oregano (2.5 g if dried)
• 5 g paprika
• 5 g ground coriander
• Salt and pepper to taste
• 4 cloves garlic
• 2 sprig rosemary
• 125 ml low fat mayonnaise
• 4 large Pita (6 medium)

Preparation:

1. Whisk olive oil with the lemon juice and zest. Add in all the spices, then generously coat the chicken thighs. Place chicken and marinade in a freezer bag, or tightly covered bowl with plastic wrap, and push out as much air as possible. Let chicken rest in the fridge for a minimum of 30 minutes.
2. Preheat oven to 200 degrees Celsius. Cut any toppings of your choice to be included in the wrap.
3. In a small oven-safe dish, add your garlic and rosemary and cover 2/3rds of the way in olive oil. Wrap tightly in foil and place in the oven for about 15-20 minutes.
4. Gently scrape your chicken thighs, removing excess marinade and place them on a parchment-lined baking sheet. Do not overcrowd your pan or the chicken will steam instead of crisping up.
5. Roast chicken until it reaches an internal temperature of 74 degrees Celsius, about 15-20 minutes.
6. When the chicken and garlic are ready, take them out of the oven to rest and turn the oven off. Wrap your pita in foil and place inside the hot oven for 5 minutes.
7. Using a slotted spoon, take the confit garlic out of the oil and crush thoroughly in a mortar and pestle. Add a few leaves from the rosemary sprig as well. Once crushed, add in the mayonnaise and season to taste. This can also be done in a small food processor or blender.
8. Slice the chicken thighs thinly.
9. Once your pitas are hot, using a pastry brush gently coat the inside of the pita with the leftover garlic and rosemary oil, then begin to assemble your wrap.