Mediterranean Roast Chicken Wrap

Make the hummus: Mince the garlic in a food processor. Add the chickpeas, shallots, cilantro, cumin, and 1/2 tsp salt and blend until a coarse puree forms.

Scrape down the sides of the bowl. With the machine running, gradually add the lemon juice and sesame oil through the feed tube, scraping the sides down as needed.

Gradually add the olive oil, blending until smooth and creamy. Slowly drizzle in a little bit of water, 1 tsp at a time, until the desired consistency is achieved. Season to taste with more salt.

Make the tzatziki: Mix the cucumber, yogurt, lemon juice, and dried mint in a small bowl. Season to taste with salt.

Prepare the onions: Toss the onions with the sumac in another small bowl to coat. Season to taste with salt.

Assemble the wraps: Spread the hummus over the lavash breads.

Scatter the chicken over the left-hand side of the lavash.

Layer the lettuce over the chicken, then scatter the radishes and feta cheese over the lettuce.

Scatter the onion mixture over the fillings.

Spoon the yogurt alongside the fillings.

Starting with the short edge alongside the fillings, roll up the lavash. Cut each wrap in half on an angle and serve.