Lebanese Chicken Shawarma Wraps with Herbed Tahini Sauce

Ingredients

• 1 1/2 lbs boneless, skinless chicken thighs, cut into 1-inch chunks
• 1/2 cup Greek yogurt, plain, full-fat
• 3 tbsp lemon juice, fresh squeezed
• 4 cloves garlic, minced
• 1 1/2 tsp cumin, ground
• 1 tsp paprika, sweet
• 3/4 tsp coriander, ground
• 2 tbsp olive oil, extra virgin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 8 pieces whole wheat pita bread
• 1/3 cup tahini, sesame paste
• 3 tbsp water, for tahini sauce
• 2 tbsp lemon juice, for sauce
• 1 clove garlic, minced, for sauce
• 1/4 cup fresh parsley, finely chopped
• 1 large cucumber, diced
• 2 medium tomatoes, diced
• 1/2 medium red onion, thinly sliced, optional

Instructions

1. 1

   In a bowl, combine yogurt, 3 tbsp lemon juice, 4 minced garlic cloves, cumin, paprika, coriander, 1 tbsp olive oil, salt, and pepper. Mix well.

2. 2

   Add chicken chunks to the marinade, toss to coat evenly. Cover and refrigerate for at least 4 hours (or overnight for best results).