📖 Instructions

1. First, let's tackle the chicken marinade. In a large bowl, combine 1.5 lbs boneless, skinless chicken thighs (cubed), 1/4 cup olive oil, 2 tablespoons lemon juice, 1 tablespoon paprika, 1 teaspoon cumin, 1 teaspoon garlic powder, 1/2 teaspoon ground coriander, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Make sure each chicken piece is fully coated in that delicious marinade! Let it sit for at least 30 minutes, or even better, a few hours in the fridge to really soak up those flavors. My tip? Marinate overnight for the most amazing flavor!
2. Next, get that chicken sizzling! Heat a large skillet over medium-high heat. Once it's hot, add the marinated chicken. Cook, stirring occasionally, until it's fully cooked through and nicely browned – about 8-10 minutes. Don't overcrowd the pan; work in batches if necessary. Trust me, this is worth the extra effort! It ensures the chicken gets perfectly browned and crispy. You want those lovely char marks!
3. Now for the tahini sauce – oh my gosh, it's so good! In a small bowl, whisk together 1/2 cup tahini, 1/4 cup lemon juice, 2 tablespoons water (add more if needed to reach desired consistency), 1 clove garlic (minced), 1/4 teaspoon salt, and a pinch of black pepper. Taste it and adjust seasonings as needed. Want it a little sweeter? Add a touch of honey or maple syrup. It’s all about personal preference. This sauce totally transforms the wraps!
4. Almost there! Warm your tortillas or pita bread – you can heat them in a pan or microwave, whichever you prefer. Spread a generous layer of the tahini sauce inside each wrap. Seriously, don't be shy with the sauce; it’s the star! Top with the cooked chicken and any extra veggies you like – I love a simple mix of shredded lettuce and diced tomatoes. Then, wrap it tightly and enjoy your amazing shawarma wraps! You did it! You made restaurant-quality shawarma at home!