Directions

1. Heat the oil in a small saucepan over medium heat. Add the finely chopped garlic and cook until golden brown and crispy, stirring regularly to prevent burning. Remove from the heat and stir through the chili flakes, baharat spice blend, toasted sesame seeds, salt and vinegar or lime juice. Set aside for 10-15 minutes to allow the flavours to develop and infuse the oil.
2. Season the chicken evenly with Lane's Magic Dust. Preheat a barbecue or grill to medium-high heat and cook the chicken until lightly charred and cooked through, reaching an internal temperature of 74°C. Rest for 5 minutes before slicing into thin strips.
3. Prepare the sauces. Have the garlic toum ready to serve, then combine the mayonnaise with a spoonful of the baharat chili crunch to create a spicy chili crunch mayo.
4. Lay out the Lebanese bread and lightly brush one side with the reserved chili crunch oil. Spread over a layer of garlic toum, followed by the chili crunch mayo. Top with the sliced grilled chicken, pickled cucumbers and pickled turnips.
5. Fold the bread tightly into a wrap or crunchwrap-style parcel, ensuring the filling is enclosed. Brush the outside with a little more chili crunch oil.
6. Return the wraps to the grill and cook for 1-2 minutes per side, pressing gently, until golden brown, crispy and heated through.