Make the Chicken:

1. In a medium sized bowl combine together the spices, add the yogurt, milk, and lemon juice then whisk to combine.
2. Slice the chicken into strips about 1/4 inch thick and 2 – 3 inches in length.
3. Stir the chicken into the marinade until it’s completely coated, then refrigerate a minimum of 30 minutes or up to two days.

Make the Hummus:

1. Place the chickpeas, garlic, olive oil, lemon juice, tahini, cumin, salt, paprika, and water into the container of a food processor, mini chopper, or blender and pulse to combine.
2. If needed, add more water 1 tablespoon at a time, to reach the desired consistency.

Make the Toum:

1. Place the garlic, salt, lemon juice, water, egg white, and vegetable oil into the bottom of the mason jar.
2. Place the immersion blender into the jar, touching the bottom. Turn it on high and let it do it’s work.
3. As you start to see the oil emulsify and turn white, begin to rock the immersion blender gently back and forth to help draw in the ingredients. In about 2 – 3 minutes you will have a super thick, super flavorful garlic sauce that will keep for about 2 – 3 weeks in the fridge.

Cook the Chicken:

1. Heat a large skillet over medium heat. Add in just enough olive oil to keep the chicken from sticking. Add the chicken to the skillet a few pieces at a time and sauté for about 1 – 2 minutes on each side, being careful not to overcrowd the pan.
2. Assembly and eating!
3. Cut the pitas into 6 triangles.
4. Open up the first pita triangle and layer on the garlic sauce, followed by a banana pepper or two, then a couple chunks of chicken and a dollop of hummus.
5. Gently wrap the tips of the triangle around the filling and enjoy!