Step 1

Start by making your chicken (you could use falafel for vegetarian). I used the premartinated chicken shawarma from Trader Joe’s, but if you don’t have a TJ’s near you I have a recipe for chicken shawarma! I cooked it on a cast iron skillet over medium heat with a bit of avocado oil for about 6-7 minutes each side. Let it rest for about 5 minutes then chop into bite size pieces.

Step 2

Take a large flour tortilla and cut about a 4 inch smaller tortilla from it. Save the scraps for quesadillas! You will need one large tortilla and one small tortilla per Crunchwrap. Place your large flour tortilla on a large plate or cutting board.

Step 3

Add your sauces, chicken, veggies, feta cheese, pita chips, then your smaller tortilla (this prevents everything from falling out).

Step 4

Fold the sides in (demo of how to do this on my IGTV) and place it cut side down on a hot skillet with a drizzle of avocado oil. Cook for 2-3 minutes each side or until golden brown. Cut in half and serve!