Begin by cutting the chicken breast into thin strips and placing them in a bowl. In another container, mix yogurt with crushed garlic, cumin, coriander, paprika, and lemon juice to create a marinade. Combine the chicken strips with the marinade and refrigerate for at least 6 hours.

While the chicken is marinating, prepare the creamy garlic sauce by smashing garlic, mixing with yogurt, mayonnaise, and lemon juice in a small bowl. Stir, season with salt and pepper, cover, and refrigerate for at least 4 hours.

Cook the French fries according to package instructions, usually baking at 425°F for 20-25 minutes.

In a large skillet, heat oil over medium-low heat and cook the marinated chicken for about 10-15 minutes until browned and cooked through.

Warm pita bread in the skillet for 1-2 minutes on each side until soft and slightly toasted.

Assemble the wrap by placing warm pita flat, adding sautéed chicken strips, crispy fries, and a drizzle of creamy garlic sauce. Fold the sides of the pita over to secure the filling.

Serve your Chicken Shawarma Wrap with extra garlic sauce and toppings like cucumbers or tomatoes.