Crispy fried chicken shawarma wrap with tahini sauce

Ingredients

• Chicken, cut in strips
• Buttermilk (milk + vinegar or lemon), tomato paste and mustard, for the marinade
• Seasonings to taste
• Flour mixed with cornstarch, plus panko, for coating
• Oil, for frying
• For the Arabic sauce: tahini
• Lemon or vinegar
• Chopped garlic
• Cilantro and parsley
• Olive oil, water, salt and pepper
• For assembly: wrap tortillas, pink sauce (ketchup + mayo), lettuce, red onion, tomato, fries

Instructions

1. Marinate the chicken in buttermilk with tomato paste, mustard and your seasonings.
2. Coat in the flour-cornstarch mix, dip back into the marinade, then press into panko.
3. Fry until deeply golden and crisp.
4. Blend the Arabic sauce: tahini, lemon, garlic, herbs, olive oil, water, salt and pepper, to a pourable cream.
5. Build the wraps: pink sauce, lettuce, chicken, tomato, onion, fries and a generous ribbon of tahini sauce. Roll tight, toast briefly, and slice.