Dairy-Free Egg-Free Chicken Shawarma Wraps

Ingredients

• 1.5 lbs Chicken thighs
• 2 tbsp Olive oil
• 2 tbsp Lemon juice
• 4 cloves Garlic
• 1 tsp Cumin
• 1/2 tsp Turmeric
• 1 tsp Paprika
• 1/4 tsp Cinnamon
• 1 tsp Salt
• 1/2 tsp Black pepper
• 4 pieces Pita bread
• 1/4 cup Tahini
• 2 tbsp Water
• 1 tbsp Lemon juice
• 1/4 cup Fresh parsley
• 1/2 cup Diced tomatoes
• 1/2 cup Sliced cucumbers

Instructions

1. 1In a bowl, combine the 2 tablespoons olive oil, 2 tablespoons lemon juice, 4 cloves minced garlic, 1 teaspoon cumin, 1/2 teaspoon turmeric, 1 teaspoon paprika, 1/4 teaspoon cinnamon, 1 teaspoon salt, and 1/2 teaspoon black pepper. Add the 1.5 lbs chicken thighs to the bowl and turn to coat them in the marinade. Cover the bowl and let it marinate for at least 30 minutes at room temperature, or for longer in the refrigerator.
2. 2Heat a 12-inch skillet over medium-high heat, about 400°F (200°C). Add the marinated chicken thighs to the hot skillet in a single layer. Cook for 6 to 8 minutes per side, until the chicken is browned and the internal temperature reaches 165°F (74°C).
3. 3Transfer the cooked chicken to a cutting board and let it rest for 5 minutes. This allows the juices to redistribute, keeping the chicken moist. After resting, slice the chicken thinly.
4. 4While the chicken rests, prepare the tahini sauce. In a small bowl, whisk together the 1/4 cup tahini, 2 tablespoons water, and 1 tablespoon lemon juice until the sauce is smooth and creamy.
5. 5Warm the 4 pieces of pita bread. You can do this by heating them in a dry skillet over medium heat for about 30 seconds per side, or by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. 6Assemble the shawarma wraps. Lay open each warm pita bread. Fill each pita with the sliced chicken, drizzle with the tahini sauce, and top with the 1/4 cup chopped fresh parsley, 1/2 cup diced tomatoes, and 1/2 cup sliced cucumbers.
7. 7Serve the chicken shawarma wraps immediately.

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