Egyptian Chicken Shawarma Wrap

Ingredients

• 1.5 lbs Chicken Thighs
• 1/4 cup Lemon Juice
• 2 tbsp Olive Oil
• 3 cloves Garlic
• 1 tsp Cumin
• 1 tsp Paprika
• 1/2 tsp Turmeric
• 1/2 tsp Salt
• 1/4 tsp Black Pepper
• 4 pieces Pita Bread
• 1/4 cup Tahini
• 1/2 medium Cucumber
• 1 medium Tomato
• 1/4 medium Red Onion

Instructions

1. 1Slice the 1.5 lbs Chicken Thighs into thin strips, about 1/4-inch thick.
2. 2In a medium bowl, combine the chicken strips with 1/4 cup Lemon Juice, 2 tbsp Olive Oil, 3 cloves minced Garlic, 1 tsp Cumin, 1 tsp Paprika, 1/2 tsp Turmeric, 1/2 tsp Salt, and 1/4 tsp Black Pepper. Toss everything together until the chicken is evenly coated.
3. 3Cover the bowl and let the chicken marinate in the refrigerator for at least 30 minutes, or up to overnight.
4. 4Heat a large 12-inch skillet over medium-high heat until it is hot.
5. 5Add the marinated chicken to the hot skillet in a single layer, working in batches if necessary to avoid overcrowding the pan. Cook for 5-7 minutes per side, until the chicken is browned and cooked through, reaching an internal temperature of 165°F (74°C). Remove the chicken from the skillet and set aside.
6. 6While the chicken is cooking, prepare the tahini sauce. In a small bowl, whisk together 1/4 cup Tahini with 1 tbsp of the reserved lemon juice from the marinade (or add more lemon juice if needed) and 2-3 tbsp of water, until you reach a smooth, pourable consistency. Slice the 1/2 medium Cucumber, 1 medium Tomato, and 1/4 medium Red Onion into thin pieces.
7. 7Warm the 4 pieces of Pita Bread according to your preference (e.g., briefly in a dry skillet, microwave, or oven).
8. 8Assemble the wraps by laying a warm pita flat, filling one half with the cooked chicken, a drizzle of the tahini sauce, and a generous amount of the sliced cucumber, tomato, and red onion. Fold the pita bread over the filling.

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