Slice the chicken

• Use a mix of half chicken breast and half chicken thigh.
• With a very sharp knife, cut the chicken into thin slices.

Marinate the chicken

• Squeeze lemon over the chicken.
• Add the shawarma spice mix, a spoonful of low fat yogurt and a little tomato paste.
• Massage everything together with your hands until well coated.
• Marinate until you lose patience.

Make the high protein sauce

• Add low fat yogurt to a blender.
• Thin it out with a little water and squeeze in a touch of fresh lemon.
• Finish with a pinch of salt and blend until light and fluffy.

Cook the chicken

• Grab a baking dish that comfortably fits the chicken and spray it down with lots of oil.
• Spread the chicken out into a single even layer.
• Cook for 10 to 15 minutes, flipping midway through.

Assemble the wraps

• Lay out a pita or a low carb tortilla.
• Add a dollop of the high protein sauce.
• Load it up with the shawarma and thin sliced pickles.
• Tuck it all in and wrap.

Toast the wraps

• Toast the wraps seam side down.
• Optionally brush with a mixture of tomato paste and water.