Chicken Shawarma Wrap with Tahini Sauce and Pickled Vegetables

In a medium bowl, toss the chicken strips with the shawarma spice blend and 1 tablespoon of olive oil. Ensure all chicken is evenly coated. Let marinate for at least 10 minutes at room temperature, or up to 30 minutes in the refrigerator.

While the chicken marinates, prepare the tahini sauce. In a small bowl, whisk together the tahini, lemon juice, water, and garlic powder until smooth and creamy. If the sauce is too thick, add a little more water, 1 teaspoon at a time, until it reaches a pourable consistency. Season with a pinch of salt if desired.

Heat a large skillet or cast-iron pan over medium-high heat. Add the marinated chicken strips in a single layer, working in batches if necessary to avoid overcrowding the pan. Cook for 5-7 minutes, stirring occasionally, until the chicken is cooked through and lightly browned.

Warm the pita bread. You can do this by placing them directly on a gas burner for 15-20 seconds per side, in a dry skillet over medium heat for 30 seconds per side, or in a microwave for 15-20 seconds until soft and pliable.

To assemble the wraps, spread a generous amount of tahini sauce inside each warm pita. Fill with the cooked chicken shawarma and top with a handful of pickled vegetables. Fold or roll the pita to create a wrap.

Serve immediately and enjoy the authentic flavors of this Israeli-inspired dish.