Chicken Doner Wrap

Marinate the chicken in 1–2 teaspoons of yogurt or skyr, which aren't included in the total macros. Add salt, paprika and garlic powder. Stir well, cover and leave the meat in the fridge for about 30 minutes to absorb the flavors.

Peel the potatoes and cut them into thin strips. Season them with olive oil and salt, then bake them in an air fryer or in the oven on a baking sheet lined with parchment paper until golden and slightly crispy.

Dice the tomato and cut the cucumber into thin strips. Set the vegetables aside until assembly.

In a small bowl, mix the skyr with garlic and salt. Add a little mustard for a stronger flavor if you like. Stir until smooth and creamy.

Heat a grill pan and brush it with olive oil. Cook the chicken until fully done and nicely browned. Then cut it into smaller pieces and, if you like, return it to the pan briefly to brown a little more.

Lay the lavash on the counter and spread it with some of the sauce. Add the chicken, potatoes and prepared vegetables. Season the vegetables with a little salt if you like. Roll it up tightly into a doner and toast it briefly in the grill pan until the lavash is golden with light grill marks.