1.      3 boneless chicken breasts.
2.      2 teaspoon salt
3.      1/2 teaspoon red chili pepper
4.      1/2 teaspoon ground white pepper
5.      2 teaspoon ground coriander
6.      4 large garlic cloves
7.      3 table spoon vegetable oil
8.      3 medium carrots
9.      1 medium red onion
10.     12 flat breads
11.     mayonnaise
Place flattened chicken breast in a large bowl or plate.
Mix salt, chili pepper, black pepper, white pepper and coriander and
sprinkle over chicken breast with the grated garlic and rub  into the
chicken properly to ensure it is well marinated. Add 11/2 table spoon
vegetable oil to a large nonstick frying pan and place on medium heat.
When oil is hot add 3 pieces of the flattened chicken breast to the
frying pan and cook until golden brown.
Transfer to a plate and keep warm.
Repeat, toss sliced cabbage carrots, red onion together the
ingredients for the mayonnaise grated garlic and ground chili. Line up
vegetables on one side of your flat bread and top it up with a
generous amount of chicken and mayonnaise. Fold the left and right
sides of the flat bread over the vegetables, chicken and mayonnaise
slightly and roll up.
Continue until you’ve rolled up all 12 wraps simultaneously.
Place a large nonstick pan on low heat and place the shawarma wraps in
batches of two or three to heat through on all sides before serving.