In a large bowl, combine the ground chicken with the yogurt, lemon juice, allspice, paprika, and salt. Mix until the spices are evenly distributed through the meat.

Mix well and keep it for marination for a minimum of 30 minutes.

Heat 4 tablespoons of oil in a large frying pan over medium-high heat. Add the marinated chicken and break it into small pieces with a spatula. Cook for 8–10 minutes, stirring occasionally, until the chicken is cooked through and lightly browned with no pink remaining (internal temperature 165°F / 74°C).

Remove the cooked chicken from the pan and set aside. Reserve the pan for crisping the wraps later.

Take a medium-sized bowl and add 1 cup of yogurt, 1/4 teaspoon of salt, 1/4 teaspoon of white pepper and 5 cloves of crushed garlic. Mix well and then filter the sauce using a sieve and collect in a bowl.

Take a medium-sized bowl and add 1 cup of yogurt, 1/4 teaspoon of salt, 1/4 teaspoon of white pepper and 1 tablespoon of tahini. Mix well and then filter the sauce using a sieve and collect in a bowl.

Lay a flour tortilla flat and spread 2–3 tablespoons of the garlic yogurt base sauce across the centre.

Spoon a quarter of the cooked chicken across the centre of the tortilla in a line.

Add shredded lettuce, chopped tomato, pickle relish, and sliced jalapeño on top of the chicken.

Drizzle 1–2 tablespoons of the tahini yogurt sauce over the filling.

Fold the bottom of the tortilla up over the filling, then fold in both sides and roll tightly into a wrap.

For a crisp shell, place the wrapped shawarma seam-side down in the same dry frying pan over medium heat. Press gently and cook for 60–90 seconds per side until golden and crisp.