Lebanese Chicken Wrap Sandwich by Christi


For the Sauce

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


  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.

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