Meal-Prep: Chicken Shawarma Sandwiches

A family favorite and so easy to make!

Ingredients (Makes about 4–5 sandwiches)
For the chicken:
1½ lb boneless, skinless chicken breast, sliced into thin strips
Shawarma seasoning
OR use the homemade blend below
¾ tsp salt
¼–½ tsp black pepper
Olive oil, for the pan only

Homemade shawarma spice option (if you don’t have a blend):
2 tsp paprika
1 tsp ground cumin
1 tsp garlic powder
1 tsp onion powder
¼–½ tsp ground cinnamon (just a pinch — key shawarma flavor)

Garlic sauce:
½ cup light mayonnaise
½ tsp garlic powder
½ tsp onion powder
Pinch of salt (optional)

For serving:
Mission low-carb wraps
Pickles

Instructions
1) Slice the chicken: Slice chicken breast into thin strips before cooking. This helps it cook evenly and stay juicy.
2) Season: Add chicken to a bowl and season with shawarma seasoning, or paprika, cumin, garlic powder, onion powder, cinnamon, salt, and pepper. Toss to coat. Refrigerate for 3-4 days and when ready.
3) Cook: Heat a pan over medium-high heat and lightly coat with olive oil. Cook chicken for 5–6 minutes, stirring occasionally, until fully cooked and lightly browned (165°F).
4) Meal prep: Remove from heat and let cool slightly. Store cooked chicken in an airtight container in the fridge for 3–4 days, or freeze in portions for later.
5) Make the garlic sauce: Mix light mayo, garlic powder, onion powder, and salt. Store in a covered container in the fridge.
6) Assemble fresh: Warm the chicken, spread garlic sauce on a wrap, add chicken and pickles, and roll tightly.
7) Toast: Toast on a pan or in a toaster oven until golden and crisp. Slice and enjoy.