Crispy Chicken Shawarma

Slice the boneless chicken thighs into thin strips and place them in a large mixing bowl.

To the chicken, add Greek yogurt, lemon juice, minced garlic, shawarma seasoning, and tomato paste.

Mix thoroughly until the chicken is fully coated. Cover and marinate in the refrigerator for at least 30 minutes, or longer for more flavor.

While the chicken marinates, prepare the garlic sauce. In a small bowl, combine 0% Greek yogurt, light mayo, lemon juice, garlic powder, and salt. Mix until smooth and set aside.

Preheat your oven to 200°C (400°F).

Lightly grease a baking tray with cooking spray. Spread the marinated chicken in a single, even layer on the tray.

Bake for 20-25 minutes, or until the chicken is cooked through.

After baking, switch the oven to a high broil/grill setting. Broil the chicken for 3-5 minutes until it develops a nice char on the edges.

Prepare the shawarma coating by whisking together avocado oil, tomato paste, salt, and optional dried chili flakes in a small bowl.

To assemble, carefully separate a pitta bread into two thin layers.

On one layer of pitta, spread a quarter of the garlic sauce, then top with a quarter of the cooked shawarma chicken and some sliced pickles.

Roll the pitta up tightly.

Add some of the shawarma coating to a non-stick pan over medium heat.

Place the rolled shawarma in the pan, seam-side down. Brush the exterior with more of the coating.

Toast the wrap, turning occasionally, until all sides are golden brown and crispy.

Repeat the assembly and toasting process for the remaining wraps. Serve immediately.