Dairy-Free Chicken Shawarma Wraps

Instructions

1. 1In a medium bowl, combine the 2 tablespoons of olive oil, the 3 tablespoons of lemon juice, the 4 cloves of minced garlic, the 1 teaspoon of cumin, the 1/2 teaspoon of turmeric, the 1 teaspoon of paprika, the 1/4 teaspoon of cinnamon, the 1 teaspoon of salt, and the 1/2 teaspoon of black pepper; stir until well combined. Cut the about 680 g of chicken thighs into thin, 1.27 cm wide strips, then add the chicken strips to the bowl with the spice mixture and toss to coat them evenly; let the chicken marinate for at least 30 minutes.
2. 2Heat a large skillet, at least 25.4 cm in diameter, over medium-high heat until it reaches approximately 190°C. Add the marinated chicken strips to the hot skillet in a single layer and cook for 8-10 minutes, turning occasionally, until the chicken is browned on all sides and the internal temperature reaches 74°C when measured with a meat thermometer.
3. 3While the chicken cooks, prepare the toppings: slice the 1 medium tomato into 0.635 cm thick rounds, slice the 1 medium cucumber into 0.635 cm thick rounds, and thinly slice the 1/4 medium red onion. Finely chop the 1/4 cup of fresh parsley.
4. 4Warm the 4 pieces of pita bread: place each pita in a dry skillet over medium heat for about 30 seconds per side, until soft and pliable.
5. 5To assemble the wraps, carefully open each warm piece of pita bread to create a pocket, then fill each pita with an equal portion of the cooked chicken shawarma. Drizzle the 1/2 cup of dairy-free tahini sauce evenly over the chicken, then top with the sliced 1 medium tomatoes, sliced 1 medium cucumbers, sliced 1/4 medium red onion, and chopped 1/4 cup of fresh parsley. Serve the Dairy-Free Chicken Shawarma Wraps immediately.

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