Prepare the marinade: In a bowl combine chicken strips, olive oil, tomato paste, lemon juice, paprika, turmeric, black pepper, salt, chili flakes and garlic powder. Mix well so the chicken is evenly coated. Cover and let marinate at least 30 minutes (or up to overnight in the fridge).

Cook the chicken: Heat a large skillet over medium-high heat. Add a little oil if the pan is dry. Add the marinated chicken strips in a single layer and cook, stirring occasionally, until golden brown and cooked through, about 8–10 minutes. Remove from heat and keep warm.

Make the garlic sauce: In a small bowl stir together the yogurt, mayonnaise, minced garlic and 1 tablespoon chopped parsley. Taste and adjust salt or garlic as desired. Chill until ready to assemble.

Make the sumac onions: In another bowl toss the sliced red onion with sumac powder, the remaining 1 tablespoon chopped parsley and the juice of 1/2 lemon. Let sit for 5–10 minutes to mellow.

Cook the fries: Prepare French fries according to package instructions or fry/bake until crisp. Keep warm for assembling (about 10–15 minutes depending on method).

Assemble the wrap: Lay a warm wrap flat. Spread a few tablespoons of garlic sauce across the center. Add a portion of cooked chicken, a handful of sumac onions, a few cucumber and tomato slices, a drizzle of harissa or Sriracha, and a handful of hot fries. Drizzle additional garlic sauce over the top.

Fold and toast: Fold the bottom of the wrap up, then fold both sides over to enclose (or roll tightly). Toast the assembled wrap in a dry skillet over medium heat until golden and crisp on both sides, about 1–2 minutes per side.

Serve: Slice in half and serve immediately while warm.