Lebanese Chicken Shawarma Wrap

Ingredients

• Garlic sauce (1/4 cup)
• Fresh parsley (1/4 cup, chopped)
• Red onion (1/2, thinly sliced)
• Cucumber (1, sliced)
• Tomato (1, sliced)
• Pita bread (2, large)
• Black pepper (1/4 teaspoon)
• Salt (1/2 teaspoon)
• Paprika (1 teaspoon)
• Ground coriander (1 teaspoon)
• Ground cumin (1 teaspoon)
• Garlic (3 cloves, minced)
• Olive oil (2 tablespoons)
• Lemon juice (2 tablespoons)
• Greek yogurt (1/4 cup)
• Chicken breast (2, boneless and skinless)

Instructions

1. In a bowl, combine the Greek yogurt, lemon juice, olive oil, minced garlic, ground cumin, ground coriander, paprika, salt, and black pepper. Mix well to make the marinade.
2. Add the chicken breasts to the marinade and coat them evenly. Let them marinate for at least 1 hour, or overnight for best results.
3. Preheat the grill or a grill pan over medium-high heat. Cook the marinated chicken breasts for about 6-8 minutes per side, or until cooked through. Remove from heat and let them rest for a few minutes.
4. Slice the cooked chicken into thin strips.
5. Warm the pita bread in a toaster or on a grill for a few seconds on each side.
6. Spread a generous amount of garlic sauce on each pita bread.
7. Layer the sliced chicken, tomato, cucumber, red onion, and fresh parsley on top of the garlic sauce.
8. Fold the sides of the pita bread over the filling and roll it tightly to form a wrap.
9. Serve the Lebanese chicken shawarma wraps immediately and enjoy!