Marinate the chicken. Grease the chicken meat with the prepared spices and vegetable oil. Leave to marinate for 2 hours.
Prepare the white sauce. Mix mayonnaise and sour cream, add pressed garlic, herbs and a pinch of salt. Stir and leave to infuse for 7-10 minutes.
Prepare the red sauce. Place the tomato paste in a saucepan and heat for 1-2 minutes, stirring constantly to prevent it from burning. Dissolve the starch in 150 ml of water and add to the tomato paste, stir and cook for another 1-2 minutes. Add sugar, salt, hops-suneli and fresh coriander. Let cool.
Fry the chicken. Pre-marinated chicken in spices, salt and fry in a heated frying pan with vegetable oil until golden brown for 7-9 minutes. Cut the chicken into cubes.
Start "assembling" the shawarma. Grease the sheet of lavash with white and red sauces. Put the meat, cabbage on top, then tomatoes and cucumbers, onions and add more sauces on top for juiciness. Cover the filling with the free edge of the lavash. Fold the lower and upper edges and roll the shawarma into the lavash. Do the same steps for the remaining sheets of lavash and filling.
Fry the shawarma. Heat a dry frying pan and fry the shawarma on both sides, about 1 minute on each side.