Instructions

• Slice 1.5 pounds chicken breasts into thin strips or bite-sized pieces.
• In a large bowl combine the chicken with 4 Tablespoons Greek Yogurt, 2 Tablespoons lemon or lime juice, 2 Tablespoons olive oil, 3–4 cloves garlic (minced), 1 teaspoon each ground cumin, ground coriander, smoked paprika, and salt, plus ½ teaspoon each all spice (or 7 spice), turmeric, ground cinnamon, garlic powder, and black pepper. Mix until the chicken is evenly coated. (You may also combine everything in a zip-top bag.)
• Cover and refrigerate to marinate for at least 15–30 minutes or up to 24 hours.
• When ready to cook, heat a large heavy-duty skillet over medium-high heat until hot.
• Add the marinated chicken (and any remaining marinade) to the hot pan in a single layer as much as possible. Cook, stirring or flipping occasionally, until the chicken is browned and cooked through, about 8–10 minutes total. (Check that the chicken reaches an internal temperature of 165°F / 74°C or that juices run clear.)
• While the chicken cooks, make the shawarma white sauce: in a blender or a bowl add ½ cup sour cream or Greek yogurt, ½ cup mayonnaise, 2 Tablespoons tahini paste, 2 Tablespoons lemon juice, 2 cloves garlic (minced), and a pinch of salt and pepper. Blend or whisk until smooth and creamy and the garlic is fully incorporated.
• Warm 6–8 medium tortillas, thin pitas, or saj bread briefly so they are pliable (in a dry skillet or microwave).
• To assemble each wrap: lay a tortilla or pita flat (parchment optional), add a generous portion of cooked chicken, then top with pickled turnips or pickles (thinly sliced), thinly sliced onion, optional thinly sliced tomato, and chopped parsley. Drizzle generously with the shawarma sauce and roll or fold tightly.
• To toast the wraps (optional): brush the outside lightly with oil and toast in the same skillet you cooked the chicken in (no need to wash the pan) over medium heat until the outside is golden and crisp, turning as needed, about 1–2 minutes per side.
• Serve immediately.