1Add skinless, boneless chicken breasts to a pan with a tablespoon of olive oil. Cook on medium heat for a minute, flip, cook for another minute, cover and reduce the heat to low. Cook for 10 minutes, then shred with a fork.
2Add the shredded chicken and shawarma marinade to a pot and heat on medium low for a few minutes until warmed through and the sauce is evenly distributed. Layer in the pita rounds with your favorite salad greens.
1Whisk together the tahini, water, lemon juice, salt and pepper. Toss with the cabbage and serve.
2Serve with a warm side of delicious Wild Garden Rice & Potato Pilaf
Recipe from Hungry Couple NYC