Chicken Shawarma Wrap

Chicken shawarma: 1. In a large bowl add the lemon juice, olive oil, salt, cumin, black pepper, paprika, turmeric, red pepper flakes, cinnamon, garlic, and whisk well. Add the chicken and toss making sure the chicken is well coated in the marinade. Cover with plastic wrap or foil and refrigerate for at least an hour. The longer the meat marinates the more flavour you'll have. 2. Preheat oven to 425 F degrees. Add sliced onion to bowl with chicken and toss well so that the onion is fully coated in the marinade. Add everything to a 9x13 baking dish. I didn't have much marinade leftover since the chicken absorbed most of it, so that's why I added everything to the baking dish. Spread everything evenly over the baking dish. 3. Bake in the oven until the chicken is browned and crisp on the edges, for about 40 to 45 minutes. If you want the chicken crispier on top, turn the broiler on to high and broil for 3 minutes until nice and crispy on the outside. 4. Let the chicken rest for about 5 minutes, then slice it into bits. Toum sauce: 1. Dissolve the cornstarch in water and place it in a pot over medium low heat 2. Beat with a whisk continuously until the mix thickens and starts to bubble, whisk for two more minutes 3. Take the mix off the heat and allow it to cool completely 4. Mince the garlic finely with the salt 5 Add the garlic to the starch mix and add the lemon or vinegar 6. Place the mix in the blender or food processor and beat with the blade until the mix starts turning white 7. Drizzle the olive oil one teaspoon at a time while running the blender or the food processor (you want the blade to beat the oil into the mix) 8. Keep adding the oil until you get a smooth mix that is the consistency of mayonnaise. You may not need the whole amount of oil