Bring ingredients to room temperature (10–15 minutes). Take the marinated chicken from the fridge and let it sit at room temperature for 10–15 minutes while you prep peppers and herbs. Why: letting the chicken warm slightly ensures even cooking and prevents the outside from overcooking while the interior comes up to temperature.

Prep the charred peppers (if not pre-charred). If your peppers are not already charred, blister them directly over a gas flame, under a hot broiler, or in a cast-iron skillet until skins are blackened and soft (about 10–12 minutes), turning to char all sides. Transfer to a bowl and cover with plastic wrap for 10 minutes to sweat — this loosens skins for easy peeling. Slice into 1/2-inch strips and season lightly with a pinch of salt and 1 teaspoon olive oil. Why: high, direct heat creates smoky flavor and softens the flesh; ‘sweating’ makes peeling simple and concentrates flavor.

Heat a heavy skillet or grill to high. Choose a cast-iron or stainless-steel pan or a hot grill and heat it until hot but not smoking (about 3–5 minutes). Brush the pan or grill grates with a little oil to prevent sticking. Why: high heat creates quick caramelization (the Maillard reaction) on the thin-sliced chicken, giving you the desirable browned edges and smoky notes without drying the meat.

Pat the chicken pieces dry with paper towels and season. Lightly patting removes excess marinade moisture so the meat browns instead of steams. Season with a light sprinkle of salt and freshly ground black pepper — the lemon-herb marinade should already have flavor, so go light. If you like a touch of smoke, dust with 1/4 teaspoon smoked paprika or Aleppo pepper.

Sear the chicken in batches. Add 1 teaspoon olive oil to the hot pan and arrange chicken in a single layer without overcrowding (work in 2 batches). Cook 1–2 minutes per side for thin slices — you want a golden-brown, slightly charred edge. Thin slices cook quickly; overcooking makes them dry. Transfer cooked chicken to a plate and loosely tent with foil to rest for 4–5 minutes. Why: quick, hot cooking seals flavor and creates texture; resting lets juices redistribute so the chicken stays moist.

Warm the flatbreads. While the chicken rests, warm the gluten-free flatbreads on the grill or in a dry skillet for 20–30 seconds per side until pliable and slightly toasted. Why: warming makes the flatbread flexible for rolling and deepens flavor by toasting the surface.

Mix the charred pepper & feta salad. In a mixing bowl combine the sliced charred peppers, crumbled feta, chopped oregano and parsley (reserve a little herb for garnish), 1 teaspoon lemon zest, 1 tablespoon lemon juice, 1 teaspoon olive oil, a small pinch of salt and a few grinds of black pepper. Toss gently. Why: finishing the peppers with bright lemon and fresh herbs balances the richness of feta and the savory chicken.

Assemble the shawarma. Place a warm flatbread on a work surface. Spoon 3–4 tablespoons of tzatziki down the center (this acts as a cooling sauce and moisture barrier). Arrange about 150 g of the sliced chicken across the sauce. Top with 1/2 cup of the charred pepper & feta salad (about 1/2 of the bowl), drizzle another 1/2 tablespoon tzatziki if desired and finish with the reserved chopped herbs. Why: layering sauce first prevents the bread from becoming soggy, and alternating textures (creamy, smoky, tender) gives a balanced bite.

Fold and rest briefly before cutting. Fold the long sides of the flatbread over the filling, roll tightly and seam-side down for 30–60 seconds to set. Slice in half on the bias. Why: resting the roll for a moment helps the flatbread hold its shape so it slices cleanly and holds the filling when served.

Finish and serve. Plate each roll with any extra pepper & feta salad on the side, a lemon wedge and an extra dollop of tzatziki. Optional drizzle with a little extra-virgin olive oil and a sprinkle of flaky sea salt. Why: a bright squeeze of lemon at the table lifts the dish and flaky salt adds that final contrast.