Chicken Shawarma Wrap

TWO DAYS BEFORE SERVICE:

1. Begin defrosting chicken, in cooler, 2 days in advance.

Hold at 41°F or below.

DAY BEFORE SERVICE:

1. Make the Shawarma Yogurt Sauce. This allows the flavors to develop and blend together.

Hold at 41°F or below.

DAY OF SERVICE:

1. Make the Persian Cucumber Tomato Salad in the morning. This allows time for the salad to soak in all the dressing flavor.
2. Place tortillas in warmer to heat while making chicken.
3. Using a mixing bowl, combine the garlic, cumin, chili powder, paprika, cardamom, salt, and pepper.
4. Place the oil in tilt skillet and turn on to medium-low heat.
5. Add the spice blend to oil and sauté for 2 minutes. Continuously stir so spices do not burn.
6. Add chicken and stir to coat with spices.
7. Reduce heat to low and warm until chicken reaches an internal temperature of 135°F.

Heat chicken to an internal temperature of 135° for 15 seconds.

ASSEMBLY:

1. Lay down foil wrap with tortilla on top half (the wrap will only have the bottom half wrapped in foil).
2. Smear or use squeeze bottle to add 2 tablespoons Shawarma Yogurt Sauce to tortilla.
3. Top with 3 ounces seasoned chicken and 1/4 cup Persian Cucumber Tomato Salad.
4. Fold tortilla up from the bottom, then fold sides around to make an open topped wrap.
5. Fold foil up from bottom, then around like the wrap was just made.
6. Stand Shawarma Chicken Wraps up and tuck into 4" hotel pans for service.

Hold at 135°F or above.