Mise en Place

• Measure out spices, lemon juice, and greek yogurt
• Cut chicken into 2 inch strips about ½ inch thick
• Slice onion into 1 inch strips
• Slice tomato and pickles
• Prepare marinade
• Refrigerate marinated chicken for at least 4 hours or overnight.

Marinade Chicken

In a mixing bowl, combine measured spices: paprika, onion powder, garlic powder, ground nutmeg, sumac, cumin, salt and pepper, lemon juice, and yogurt. Mix thoroughly to combine ingredients. Add chicken strips to the marinade mixture and ensure the chicken is thoroughly coated with marinade. Place plastic wrap over top of bowl and let marinate in refrigerator for at least 2 hours or overnight. When ready to prepare shawarma, remove bowl from refrigerator and lightly pat dry to remove excess marinade.

Cook Marinated Chicken

Over low-medium heat, heat 2 tablespoons of olive oil in a saute pan. Once heated, place the chicken into the pan and saute until fully cooked (juices run clear, no pink inside and chicken is golden brown (if using a meat thermometer: internal temperature of 165° F). Remove from heat and set aside.

Prepare wraps

Lay flatbreads on a serving plate. Spread tahini paste or dressing on the middle of each flatbread, followed by 3-4 pieces of chicken strips on top of the tahini. Top chicken with sliced onions, tomatoes and pickles.

Serve, garnish and enjoy!

Garnish each wrap with leftover lemon juice, fold wraps and enjoy!