Step 1

Combine all the spices in a small bowl. Toss the chicken with the spices, and set in the Instant Pot. Drizzle the chicken with avocado oil.

Step 2

Close lid, and set the valve to "sealing" or natural release. Press "manual", and set to cook for 12 minutes. Note: If your Instant Pot gives you the "burn" error message, add 1/4 cup of water or chicken broth and try again!

Step 3

While the chicken is cooking, make the yogurt sauce. Combine the yogurt, fresh dill, lemon juice, dijon mustard, garlic powder, and minced/grated cucumber in a medium bowl and set aside.

Step 4

After the 12 minutes is complete, allow the Instant Pot to sit for about 5 minutes with the valve set to "sealing". Once the 5 minutes is complete, change the valve to "venting" and allow all the steam to be released before opening the lid.

Step 5

Remove the chicken and shred. Return the shredded chicken to the Instant Pot, coating it in the leftover juices and spices.

Step 6

Assemble your shawarma wraps: Spread 1 pita with 2 T of the yogurt sauce, add 1/2 cup of chicken, then top with cucumber, tomato, and spinach. Fold it up like a burrito or taco, and enjoy!