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Export 18 ingredients for grocery delivery
Step 1
Trim chicken breasts and cut into lengthwise strips.
Step 2
Whisk together garlic powder, onion powder, hot Paprika, 1 tsp. ground Cumin, 1 tsp.ground Sumac, ground Turmeric, salt, Aleppo Pepper, ground Cardamom, ground Allspice, black pepper, 1/4 cup olive oil, and lemon juice to make the marinade.
Step 3
Put chicken strips and marinade inside a large Ziploc bag and let chicken marinate in the fridge for 8-12 hours.
Step 4
When you're ready to cook chicken and make the wraps, drain chicken into a colander placed in the sink. (Not much will drain off.)
Step 5
Mix diced tomatoes, diced cucumbers, sliced green onions, 2 T olive oil, and 2 T lemon juice to make the relish and season it with a little salt and fresh-ground black pepper.
Step 6
Mix plain Greek yogurt, Tahini sauce, 3 T lemon juice, 1 tsp. ground cumin, minced garlic, 2 tsp. ground Sumac (optional), and olive oil to make the yogurt-Tahini sauce. Season to taste with a little salt and pepper.
Step 7
Heat about 1 tsp. olive oil in a large non-stick frying pan over medium-high heat until it's sizzling, add the chicken strips and cook 4 minutes.
Step 8
Turn chicken over, turn down heat to medium, and cook about 5 minutes more, or until chicken reaches 165F/74C on an Instant Read Meat Thermometer (affiliate link).
Step 9
When chicken is done, move it to a cutting board and cut into small cubes.
Step 10
While chicken cooks, heat each of the La Banderita wraps in a large dry frying pan.
Step 11
To assemble the wrap, first place a row of chicken cubes down the center of the tortilla wrap.
Step 12
Top the chicken with a generous drizzle of yogurt-Tahini sauce.
Step 13
Top that with a generous amount of the tomato-cucumber relish.
Step 14
Fold the one end of the of the tortilla wrap in, then fold the sides over. (Use a toothpick to keep it together if needed.)
Step 15
Serve hot, with extra relish and yogurt-Tahini sauce on the side.
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