Marinate: Toss the chicken with shawarma spice and olive oil. Let it sit 15–30 minutes if you’ve got time; otherwise, go for it now and pretend you planned ahead.

Cook: Sauté or grill the chicken until cooked through and lightly charred at the edges. Slice into thin strips. Pro tip: rest a minute to keep juices in, not all over your cutting board.

Warm the wraps: Heat the flatbreads in a dry pan or in the oven for a minute so they’re pliable and just a touch toasty.

Assemble: Lay down a bed of greens, add chicken, then tomatoes, cucumber, red onion, and parsley. Don’t overfill, or it’ll spill like a dramatic soap opera.

Add sauce: Spoon garlic yogurt or tahini sauce over the fillings. More is not always better, but it’s absolutely delicious here.

Wrap: Fold in the sides and roll tightly. If needed, wrap in parchment to keep everything neat while you bite in.