African-inspired chicken shawarma wraps

Season about 2 pounds of skinless, boneless chicken thighs with turmeric, black pepper, paprika, nutmeg, thyme, salt, minced garlic, ginger and habanero, seasoning powder, lemon juice and olive oil; mix until every piece is coated.

Cover and marinate in the fridge at least 20 minutes.

Arrange in a parchment-lined baking pan and cook in a preheated 425 degree oven 25 to 30 minutes.

Cut the chicken into bite-sized strips and set aside.

Mix equal amounts of mayonnaise and ketchup, with a little cayenne if wanted, until combined.

Cut the cucumber into tiny strips; prep tomatoes, onions and lettuce.

Spread a thin layer of sauce on a tortilla wrap, not too heavily so it does not tear; add a lettuce leaf and the vegetables.

Add the chicken, sprinkle with parsley, drizzle with a little more sauce and roll up; or wrap in pita bread.