Instructions

Marinate the Chicken

• Slice the chicken thighs into thin strips or bite-sized pieces.
• In a large bowl, combine all marinade ingredients. Add chicken and coat thoroughly.
• Cover and refrigerate for at least 3 hours, preferably overnight (up to 24 hours).

Cook the Chicken

• Heat 1–2 tbsp olive oil in a large skillet over medium-high heat.
• Add the marinated chicken and cook for 8–10 minutes, stirring occasionally, until fully cooked and lightly charred.

Prepare the Fillings

• Lettuce & Tomato: Chop and season lightly with salt.
• French Fries: Deep-fry or bake until golden and crispy.
• Red Onion: Toss thinly sliced onion with sumac.
• Tahini Sauce: In a bowl, whisk tahini paste with garlic, lemon juice, salt, and water until smooth. Adjust consistency with more water if needed.

Assemble the Wraps

• Lay out a pita bread. Spread 1–2 tbsp of garlic spread.
• Add 5–8 pieces of chicken, salad mix, fries, pickles, onions, and a drizzle of tahini sauce.
• Wrap tightly.

Grill the Wraps

• Lightly spray the wrap with oil. Grill on a hot skillet or panini press for 1 minute per side until golden and crisp.

Serve

• Slice each wrap into quarters. Serve in a bowl or platter. Enjoy hot!