Lebanese Chicken Wrap Sandwich

• 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)

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.

chicken breasts, olive oil, onion, garlic, lemon juice, cumin, oregano, salt, flour tortillas, mayonnaise, lemon juice, garlic, toppings, tomatoes, onion, tahini sauce

Taken from www.food.com/recipe/lebanese-chicken-wrap-sandwich-214925 (may not work)