Mediterranean Chicken Kebab Wrap with Toom Garlic Dip

Mix the chicken with yogurt, lemon juice, 1 tbsp olive oil, coriander, paprika, smoked paprika, 1 tsp salt, cumin, garlic powder, onion powder, black pepper, and oregano. Let it marinate for at least 2 hours or overnight if possible. Heat a large pan over medium-high heat with 1-2 tbsp olive or avocado oil. Once hot, cook the marinated chicken for about 8–10 minutes, stirring occasionally, until fully cooked, golden, and slightly charred. Remove from the pan to prevent overcooking. For the salad, combine sliced cucumber, chopped cilantro, fresh dill, salt, pepper, 1 tbsp lemon juice, and 1 tbsp olive oil. To assemble the wrap, warm the baladi pocket bread or naan, spread a generous amount of Toom garlic dip, then layer with the cooked chicken, cucumber salad, pickled red onion, and fries. Fold into a wrap and serve, with extra fries on the side for dipping.