Crispy chicken shish wrap

Ingredients

• For the chicken — 2 lb boneless chicken breast, cut into cubes
• For the chicken — 2 tbsp greek yogurt
• For the chicken — Salt to taste
• For the chicken — 1 tbsp lemon juice
• For the chicken — 1 tsp red pepper paste
• For the chicken — 1 tsp sumac
• For the chicken — 1 tsp coriander powder
• For the chicken — 1 tsp cumin powder
• For the chicken — 1 tbsp smoked paprika powder
• For the chicken — 1 tbsp garlic powder
• For the chicken — 1 tsp black pepper
• For the chicken — 1/2 tsp oregano
• For the chicken — 1 tbsp olive oil ( for marinating )
• For the chicken — 2 tbsp oil for cooking
• For the salad — 1 red onion, sliced
• For the salad — 1 cucumber, sliced
• For the salad — 2 tomatoes, diced
• For the salad — 1 red bell pepper, diced
• For the salad — 1 tbsp parsley, chopped
• For the salad — 1 tsp sumac
• For the salad — Salt to taste
• For the salad — 1 tbsp lemon juice
• For the salad — 1 tbsp olive oil
• For the garlic sauce — 1/2 cup mayonnaise
• For the garlic sauce — 2 tbsp greek yogurt or sour cream
• For the garlic sauce — 1 tbsp grated fresh garlic

Instructions

1. Marinate the chicken by combining Greek yogurt, lemon juice, olive oil, red pepper paste, sumac, coriander powder, cumin powder, smoked paprika, garlic powder, oregano, black pepper, and salt in a bowl.
2. Marinate the chicken for 2 to 3 hours or overnight.
3. In a bowl, add cucumbers, onions, tomatoes , bell peppers, and parsley. season with salt sumac add olive oil and lemon juice. toss everything together and set aside.
4. In another bowl, prepare the garlic sauce by whisking together mayonnaise, Greek yogurt (or sour cream), garlic powder or grated fresh garlic, lemon juice, olive oil, and salt until smooth and creamy.
5. Heat a large skillet over medium-high heat and add oil. Once hot, cook the marinated chicken for about 8–10 minutes, stirring occasionally, until the pieces are fully cooked, golden brown, and slightly charred
6. To assemble each wrap, place a portion of the cooked chicken onto the pita bread, add a generous spoonful of the prepared salad, and drizzle with the garlic sauce.
7. Roll the pita tightly into a wrap.
8. For a crispy finish, heat a clean skillet over medium heat, lightly brush the outside of each wrap with olive oil, and place it seam-side down in the pan.
9. Cook for about 2–3 minutes per side, pressing gently, until the outside becomes golden and crispy and the inside is warmed through.