First Step: Prepare the Marinade and Chicken In a mixing bowl, combine plain yogurt, lemon juice, minced garlic, cinnamon, oregano, salt, nutmeg, cloves, cumin, brown sugar, and paprika. Adjust seasoning to taste. Thoroughly coat chicken breasts or thighs with this marinade, cover, and refrigerate for at least 4 hours, ideally up to 24 hours. If including lemon juice, avoid overnight marinating or add the lemon later to prevent partial cooking.

Second Step: Prepare Yogurt Sauce Mix plain Greek yogurt with minced garlic, dried dill or rosemary, and salt until well combined. Refrigerate until ready to serve so flavors meld properly.

Third Step: Cook the Chicken and Potatoes If using potatoes, toss quartered Yukon gold potatoes with olive oil, salt, garlic powder, and pepper. Roast in a preheated oven at 425°F (220°C) for 15 minutes. Add the chicken to the same baking sheet after this initial roasting. Alternatively, cook chicken in a skillet over medium heat until browned and fully cooked, about 15 minutes. Rest chicken before slicing into strips.

Fourth Step: Prepare Vegetables and Wraps Tear lettuce, slice cucumber and tomatoes, and thinly slice red onions as desired. Warm flatbreads, naan, pita, or tortillas to make them pliable and easier to assemble.

Final Step: Assemble Your Chicken Shawarma Wrap Sandwich Spread yogurt sauce or whipped feta sauce evenly over each warm bread or tortilla. Layer chicken strips, roasted potatoes (if using), lettuce, cucumber slices, tomatoes, and onions. Roll up the wraps tightly; you can wrap them in foil or parchment paper to hold their shape for serving or takeaway. Enjoy your flavorful, protein-packed chicken shawarma wrap sandwich!