Morrocan-influenced Chicken Shawarma

Ingredients

• 6oz chicken breast
• 1 Tablespoon ras el hanout
• 1/2 teaspoon liquid smoke
• 2 Tablespoons lemon juice (separated)
• 1/2 cup plain nonfat Greek yogurt (separated)
• 1/2 cup instant oatmeal
• 3 fluid ounces liquid egg product
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon garlic powder
• 1 Tablespoon PB2 powdered peanut butter
• Optional: thin sliced red onions and/or green apple, chopped dates

Directions

• Cut chicken into thin slices. Coat evenly with one half of the lemon juice, the liquid smoke, and the ras el hanout. Saute in a nonstick pan, and set it aside when you're done.
• While that's cooking, mix the batter for the flat bread using the oatmeal, baking powder, salt, egg, one half of the Greek yogurt, and salt. Prepare that like you would a protein pancake.
• While the bread is cooking, mix a sauce using the other halves of the Greek yogurt and lemon juice, the PB2 and the garlic.
• Place chicken on one half of the bread, top with sauce, and fold in half.

Notes
This is probably far from something you'd get in any authentic restaurant, but it still turned out pretty tasty. One big change was using PB2 in place of tahini. Way back, like 20 years ago, my family was big into eating hummus, but it wasn't nearly as popular as it is today. So, it was a little hard to come by, and so was tahini for that matter. We'd typically use peanut butter as a substitute ingredient, I personally find the taste to be pretty similar.

Macros
7g fat, 35.5g carbs, 63g protein