2 tablespoons canola oil
2 pounds chicken fajitas (skinless, boneless, chicken breasts, cut into strips)
2 brown onions, sliced
2 tablespoons shwarma seasoning
Sauté chicken in oil until no longer pink. Add onions and continue to sauté. Sprinkle generously with seasoning and cooking until well absorbed. Serve inside pita with humus and tehina and Israeli salad.