Lebanese Chicken Wrap Sandwich by Christi

Ingredients

• 3 boneless skinless chicken breasts, sliced into bite-size strips
• 2 tablespoons olive oil
• 1 small onion, chopped
• 1 tablespoon garlic, minced
• 1⁄4 cup lemon juice
• 1 tablespoon cumin
• 1 teaspoon oregano
• salt and pepper
• 4 burrito-size flour tortillas

For the Sauce

• 1⁄2 cup mayonnaise
• 3 tablespoons lemon juice
• 3 tablespoons garlic powder
  

  Toppings

• 1 tomatoes, chopped (optional)
• 1 small onion, chopped (optional)
• 1 cup lettuce, shredded (optional)
• 3 tablespoons tahini sauce (optional)

Directions

1. In a large nonstick pan, heat oil and then add the chicken, chopped onion, minced garlic, 1/4 cup lemon juice, cumin, oregano and enough salt and pepper to taste. Make sure chicken is well cooked and browned.
2. In a small bowl mix the mayo, lemon juice and garlic powder.
3. Heat flour tortillas by steaming in the microwave for 1 – 2 minute covered in a damp paper towel.
4. Assemble wrap by placing one tortilla on a piece of aluminum foil, then fill with chicken, garlic mayo spread, and then top with the optional toppings of tomato, onion, lettuce and/or tahini sauce. Wrap closed with foil and twist foil end.