Sheet pan chicken shawarma wraps

Serves 6

  1. 6tb olive oil
  2. Juice of 2 lemons
  3. 3 cloves garlic
  4. 2tsp cumin
  5. 3/4tsp turmeric
  6. 3/4tsp paprika
  7. 1-1/2lb boneless breast or thighs, cut into 1/2in slices
  8. 1 red bell pepper, cut into 1/2in slices
  9. 1 yellow bell pepper, cut into 1/2in slices
  10. 1 red onion, halved and cut into 1/2in slices
  11. 1/2 cup tahini
  12. 1/2 cup warm water
  13. 6 pitas or lavash
  • Mix 4tb oil, juice of 1 lemon, 2 cloves garlic, 1/2tb cumin and 5-6 and toss with chicken. Marinate at least 2 hours or overnight.
  • Toss 8-10 with remaining oil, place on foil-lined sheet pan along with chicken and roast at 400 degrees for 25-30 minutes.
  • Meanwhile, process tahini with remaining 2-4. Add water, process and set aside.
  • Toss tahini sauce with chicken and veggies. Fill pitas or lavash and serve.
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