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1 cup plain fat-free Greek yogurt
1 rotisserie chicken, skin removed and meat shredded
1 vine tomato, halved and sliced (12 slices)
12 slices pickled turnips or other pickled vegetable
2 heads romaine lettuce, thinly sliced
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
3 tablespoons Shawarma Seasoning
4 garlic cloves grated
4 white or whole wheat lavash wraps or 12-inch flour tortillas
Tahini
½ cup chopped fresh parsley leaves
- Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper.
- Whisk the yogurt, parsley, toum, shawarma seasoning, lemon juice, and olive oil together in a medium bowl. Fold in the chicken to fully coat.
- Lay a lavash wrap (or tortilla) flat and add 1 cup of the chicken mixture to the bottom half. Top with 3 tomato slices, 4 pickled turnip slices, and about ½ cup lettuce. Fold the sides over the filling, then roll tightly from the bottom up, like a burrito. Repeat with the other three sandwiches, then set the rolled sandwiches on the prepared baking sheet and bake for 6 to 8 minutes, until golden brown and crispy. (Alternatively, press in a panini press on medium heat for about 6 minutes.) Serve warm with tahini sauce for drizzling.
