Chicken Wrap Shawarma

Of course I don't have a vertical rotisserie where I could slice the meat off as it cooks, but I tried to incorporate all the flavours of the shawarma in this wrap.

Ingredients:

1  1/2 lbs boneless chicken strips

Marinade:
1/4 cup olive oil
3 tbsps lemon juice
3 garlic cloves, minced
1 tsp ground cumin
1 tsp smoked paprika
1/2 tsp salt
1/2 tsp black pepper
1/4 tsp turmeric

vegetable oil
1 onion sliced
tomatoes, lettuce, cucumber, plain yogurt or tzatziki sauce
3 large pita

Combine the marinade ingredients and add the chicken strips. Leave in the fridge for 2-4 hours.

Heat a large skillet and add a couple tablespoons of vegetable oil. Remove the chicken from the marinade and cook on medium high heat 4-5 minutes, flipping to brown all sides. 

Once cooked through remove from heat, place in a covered baking dish and keep in a warm oven on lowest temperature. Place the pitas on top for a few minutes.

Add the sliced onion to the skillet and cook until soft, 3-4 minutes. Lay the pitas on the counter and fill with chicken, fried onions and your favourite toppings.

Fold the bottom end up and roll the pita. Wrap with kitchen paper to hold.

Serves 3