Chicken Shawarma Wrap or Salad

4 Gluten Free wraps or large leaves (lettuce, collards, swiss chard, cabbage)  

2 lbs of organic boneless chicken thighs  

1 cups shredded lettuce  

1 tomato, sliced and quartered  

½  red onion, julienned  

½  cup sauerkraut or cabbage  

3-4 traditional pickles, sliced  

½ cup hummus  

Toum (Lebanese Garlic Sauce)  

1 cup avocado oil, chilled  

1 tbsp ice water  

1 tbsp fresh lemon juice  

2 tbsp minced garlic  

1 tsp soy lecithin  

Pinch of salt  

Marinade  

2 tsp garlic powder  

1 tbsp cumin  

1 tsp coriander  

2 tsp smoked paprika  

1 tsp onion powder  

1 tsp allspice  

1 tsp turmeric  

2 tsp cardamom  

Pinch of salt & dash of pepper  

2 tbsp fresh lemon juice  

3 tbsp olive or avocado oil  

1. Prepare marinade paste in a bowl by mixing all ingredients. 
2. Coat chicken pieces in marinade, seal in airtight container and refrigerate overnight or minimum 3 hours. 
3. Process Toum in food processor or blender until creamy (may be stored in fridge for up to 3 weeks). 
4. Cook chicken on grill, BBQ, stovetop until just cooked. 
5. Slice into thin pieces, Spread onto an oiled baking pan and broil in oven for 7 minutes or until browned. 
6. Assemble shawarma wraps by layering hummus, chicken, vegetables, sauce and wrapping. 
7. Enjoy immediately or wrap in parchment paper for later . This is also enjoyable with whole grain brown rice or quinoa and a salad.