Slice the chicken breast into medium-sized strips and transfer them to a bowl.
Season the chicken with salt, black pepper, garlic powder, paprika, dried oregano, chili flakes, and half of the lemon juice. Mix well by hand.
Heat a little oil in a pan and fry the chicken pieces until they have a golden, appetizing crust and are cooked through.
To make the sauce, combine Greek yogurt, sriracha, minced garlic, the remaining lemon juice, salt, black pepper, and finely chopped parsley in a bowl. Mix until smooth.
Roughly chop the iceberg lettuce, and slice the red onion and tomato.
Lay out a lavash flatbread. Place the chopped lettuce, followed by the cooked chicken, onion, and tomato. Drizzle the sauce generously over the filling, then tightly roll it up like a burrito.
Toast the wrapped shawarma in a dry pan on both sides until the outside is crispy and golden brown.
Cook it hands-free.
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