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.