Lebanese Chicken Wrap Sandwich

During a trip to Montreal, we had the tastiest chicken wrap sandwich at a little Lebanese food stand. I had to come up with this recipe to keep my husband from hopping in the car and driving the 4 hours back to Montreal for more.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 3  boneless skinless chicken breasts, sliced into bite size strips
• 2  tablespoons olive oil
• 1  small onion, chopped
• 1  tablespoon garlic, minced
• 1⁄4 cup lemon juice
• 1  tablespoon cumin
• 1  teaspoon oregano
•  salt and pepper
• 4  burrito-size flour tortillas

• For the sauce

• 1⁄2 cup mayonnaise
• 3  tablespoons lemon juice
• 3  tablespoons garlic powder

• Toppings

• 1  tomatoes, chopped (optional)
• 1  small onion, chopped (optional)
• 1  cup lettuce, shredded (optional)
• 3  tablespoons  tahini sauce (optional)

Directions

1. In a large nonstick pan, heat oil and then add the chicken, chopped onion, minced garlic, 1/4 cup lemon juice, cumin, oregano and enough salt and pepper to taste. Make sure chicken is well cooked and browned.
2. In a small bowl mix the mayo, lemon juice and garlic powder.
3. Heat flour tortillas by steaming in microwave for 1 - 2 minute covered in a damp paper towel.
4. Assemble wrap by placing one tortilla on a piece of aluminum foil, then fill with chicken, garlic mayo spread, and then top with the optional toppings of tomato, onion, lettuce and/or tahini sauce. Wrap closed with foil and twist foil end.