Chicken Shawarma Wraps (Soy-Free)

Ingredients

• 1.5 lbs Chicken Thighs
• 2 tbsp Olive Oil
• 2 tbsp Lemon Juice
• 4 cloves Garlic
• 1 tsp Cumin
• 0.5 tsp Turmeric
• 1 tsp Paprika
• 0.25 tsp Cinnamon
• 1 tsp Salt
• 0.5 tsp Black Pepper
• 0.5 cup Tahini
• 0.25 cup Water
• 4 wraps Gluten-Free Wraps
• 1 cup Shredded Lettuce
• 1 cup Diced Tomatoes

Instructions

1. 1In a medium bowl, combine the 2 tablespoons of olive oil, 2 tablespoons of lemon juice, 4 cloves of minced garlic, 1 teaspoon of cumin, 0.5 teaspoon of turmeric, 1 teaspoon of paprika, 0.25 teaspoon of cinnamon, 1 teaspoon of salt, and 0.5 teaspoon of black pepper. Whisk these ingredients together until they are well combined and form a marinade.
2. 2Cut the 1.5 lbs of chicken thighs into thin strips, approximately 1/4-inch (0.6 cm) thick. Add the chicken strips to the bowl with the prepared marinade and toss them thoroughly to ensure every piece is coated. Allow the chicken to marinate at room temperature for at least 15 minutes.
3. 3Heat a 12-inch (30 cm) skillet over medium-high heat until it is hot. Add the marinated chicken strips to the hot skillet in a single layer, ensuring not to overcrowd the pan. Cook for 8-10 minutes, turning the strips occasionally, until the chicken is browned on all sides and reaches an internal temperature of 165°F (74°C).
4. 4While the chicken is cooking, prepare the tahini sauce: In a small bowl, whisk together the 0.5 cup of tahini and 0.25 cup of water until the mixture is smooth and creamy.
5. 5To warm the wraps, heat a dry skillet over medium heat (approximately 300°F/150°C). Place one of the 4 gluten-free wraps in the skillet and warm for 15-30 seconds per side, until it becomes soft and pliable. Repeat this process for the remaining wraps.
6. 6Lay a warm gluten-free wrap flat on a clean surface. Spoon an equal portion of the cooked chicken shawarma onto the center of the wrap. Top the chicken with an equal portion of the 1 cup of shredded lettuce and 1 cup of diced tomatoes, then drizzle generously with the prepared tahini sauce.
7. 7Fold the sides of the wrap inward over the filling, then roll it up tightly from the bottom to fully enclose the contents. Repeat with the remaining wraps and serve immediately.

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