Crispy Chicken Shawarma

In a large bowl, combine thinly sliced chicken thighs with olive oil, yogurt, tomato paste, hot sauce, lemon juice, minced garlic, salt, pepper, paprika, sumac, cumin, and coriander. Mix well and set aside to marinate.

Prepare the red sauce for brushing: In a small bowl, combine melted butter, tomato paste, pomegranate molasses, paprika, and a pinch of salt. Mix and set aside.

Prepare the garlic sauce: Add peeled garlic cloves and salt to a food processor. Blend until finely minced.

With the food processor running, slowly stream in the neutral oil, alternating with lemon juice, until a thick, creamy emulsion forms.

Transfer the garlic sauce to a bowl and mix in mayonnaise and sour cream.

Heat a large skillet over medium-high heat. Add a little oil and cook the marinated chicken until seared and cooked through.

Assemble the wraps: Spread a layer of garlic sauce on a large tortilla. Top with cooked chicken, sliced pickles, and cooked french fries.

Drizzle with pomegranate molasses and optional hot sauce, then roll the tortilla up tightly.

Heat a large griddle or pan. Place the wraps seam-side down.

Brush the tops and sides of the wraps with the prepared red sauce.

Toast on all sides until golden brown and crispy.

Serve immediately, with extra garlic sauce and pomegranate molasses for topping.