Chicken Shawarma Wraps (Egg-Free)

Ingredients

• 1.5 lbs Chicken Thighs
• 2 tbsp Olive Oil
• 2 tbsp Lemon Juice
• 4 cloves Garlic
• 2 tsp Cumin
• 1 tsp Turmeric
• 1 tsp Paprika
• 0.5 tsp Cinnamon
• 1 tsp Salt
• 0.5 tsp Black Pepper
• 4 pieces Pita Bread
• 0.25 cup Tahini
• 2 tbsp Water
• 1 tbsp Lemon Juice
• 0.25 cup Chopped Parsley
• 1 cup Sliced Tomatoes
• 1 cup Diced Cucumber

Instructions

1. 1In a medium bowl, combine the 2 tablespoons olive oil, 2 tablespoons lemon juice, 4 cloves minced garlic, 2 teaspoons cumin, 1 teaspoon turmeric, 1 teaspoon paprika, 0.5 teaspoon cinnamon, 1 teaspoon salt, and 0.5 teaspoon black pepper. Stir until well mixed to create the marinade.
2. 2Add the 1.5 lbs chicken thighs to the marinade. Toss to coat each piece evenly. Let the chicken marinate for at least 15 minutes at room temperature, or cover and refrigerate for up to overnight.
3. 3Heat a large skillet over medium-high heat. Once hot, carefully add the marinated chicken thighs in a single layer. Cook for 6 to 8 minutes per side, until the chicken is browned and cooked through. The internal temperature should reach 165°F (74°C).
4. 4Transfer the cooked chicken to a cutting board. Let it cool for about 5 minutes, then slice the chicken into thin strips.
5. 5While the chicken cools, prepare the tahini sauce. In a small bowl, whisk together the 0.25 cup tahini, 2 tablespoons water, and 1 tablespoon lemon juice until smooth and creamy.
6. 6Warm the 4 pieces of pita bread. You can do this in a dry skillet over medium heat for about 30 seconds per side, or wrap them in a damp paper towel and microwave for 20-30 seconds.
7. 7Assemble the wraps. Lay out each warm pita bread. Fill each pita with a portion of the sliced chicken shawarma, 0.25 cup sliced tomatoes, 0.25 cup diced cucumber, and a sprinkle of 0.25 cup chopped parsley. Drizzle generously with the prepared tahini sauce.
8. 8Serve the chicken shawarma wraps immediately.

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