Spicy Chicken Doner Kebab Wraps

1.In a medium bowl, combine the thinly sliced chicken thighs with olive oil, red wine vinegar, minced garlic, smoked paprika, ground cumin, dried oregano, cayenne pepper, black pepper, and salt. Mix well to ensure all chicken is coated.

2.Cover the bowl and refrigerate for at least 30 minutes, or preferably 2-4 hours, to allow the flavors to meld. If possible, marinate overnight for best results.

3.While the chicken marinates, prepare the white garlic sauce. In a small bowl, whisk together mayonnaise, Greek yogurt, minced garlic, lemon juice, chopped dill (if using), salt, and pepper until smooth. Taste and adjust seasoning as needed. Refrigerate until ready to serve.

4.Preheat your grill, grill pan, or large skillet over medium-high heat. If using a grill, lightly oil the grates. If using a skillet, add a touch of oil.

5.Cook the marinated chicken in batches, if necessary, to avoid overcrowding the pan. Spread the chicken in a single layer and cook for 3-5 minutes per side, until cooked through and nicely charred. The goal is to get some crispy edges, mimicking the rotisserie style.

6.Once cooked, remove the chicken from the heat and let it rest for a few minutes. You can roughly chop it into smaller pieces if desired, similar to traditional doner meat.

7.Warm the flatbreads or pita breads according to package instructions, either on the grill, in a dry skillet, or in the microwave.

8.To assemble the wraps, spread a generous amount of white garlic sauce on each warm flatbread. Layer with shredded lettuce, diced tomato, sliced red onion, diced cucumber, and a good portion of the cooked spicy chicken.

9.If desired, add pickled chili peppers or a drizzle of sriracha for extra heat. Roll up the flatbread tightly and serve immediately.