Instructions

• Slice 1.5 pounds chicken breasts into thin slices or small bite-size pieces.
• In a large bowl combine the marinade: 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, and 1/2 teaspoon each allspice (or 7-spice), turmeric, ground cinnamon, garlic powder, and black pepper. Mix until smooth.
• Add the sliced chicken to the bowl (or a zip-top bag) and toss to coat evenly. Refrigerate and marinate for at least 30 minutes, up to 24 hours.
• Heat a large heavy-duty skillet over medium-high to high heat. If the pan is very hot, reduce to medium-high before adding chicken.
• Add the marinated chicken to the hot pan in a single layer (work in batches if needed to avoid overcrowding). Cook, stirring or turning occasionally, for about 8–10 minutes or until the chicken is browned and cooked through (no pink inside).
• While the chicken cooks or after it finishes, make the shawarma white sauce: in a blender combine 1/2 cup sour cream or Greek yogurt, 1/2 cup mayonnaise, 2 Tablespoons tahini paste, 2 Tablespoons lemon juice, 2 cloves garlic (minced), and a pinch of salt and pepper. Blend until smooth and creamy, ensuring there are no chunks of garlic.
• To assemble wraps: lay out 6–8 medium tortillas, thin pitas, or saj bread on a flat surface (parchment paper is optional). Divide the cooked chicken among the breads. Top each with pickled turnips or pickles (thinly sliced), thinly sliced onion, optional thinly sliced tomato, and chopped parsley.
• Generously drizzle the shawarma sauce over the toppings, then fold and wrap each tortilla or pita tightly.
• Optional — to toast and crisp the wraps: brush the outside of each wrapped shawarma with a thin layer of oil and toast in the same skillet you cooked the chicken in (no need to wash the pan first). Toast over medium heat, turning as needed, until the outside is golden and crisp.
• Serve immediately.