Chicken Shawarma WrapRecipe by Chef Heidi Fink

Directions

1. Trim chicken thighs of excess fat, and pound flat with a meat mallet. Place in a container.
2. In a small bowl, combine marinade ingredients and stir until thoroughly mixed. Scrape this mixture into the container with the chicken. Use gloved hands to make sure that the chicken is coated evenly. Cover, refrigerate, and let marinate for at least 8 hours, up to 48 hours.
3. Cover 2 baking sheets with parchment paper. Preheat oven to 350 degrees. Meanwhile, preheat grill (barbecue) at medium heat until very hot.
4. Spray grill with pan spray. Lay marinated chicken on hot grill. Cook first side for approximately 2 minutes, until lightly charred, but not burnt. Flip and cook the second side about 1 to 2 minutes. Remove from grill and place on the parchment-lined trays. Place in the preheated oven for about 4 minutes, until chicken reads 165 F.
5. Let rest at least 5 minutes before slicing against the grain in thin slices. Save juices to mix with the cooked sliced chicken.
6. TO MAKE WRAPS: Warm up the pita, tortilla or lavash (they can either be grilled, or wrapped in foil and heated in the oven.
7. For each wrap, Spread Toum or Hummous on the warm  wrapper, add the grilled shawarma chicken, tahini sauce, pickled turnips, and chopped vegetables. Wrap tightly and serve immediately.
8. TIP: each family member can choose their own toppings.