Marinate the chicken with vinegar, yogurt, and spices. Let it sit for at least 3 hours.

In a skillet over medium heat, add 2 tablespoons of oil and heat. Add the marinated chicken, stir, and cook until it releases its juices and absorbs them completely.

Add the onion and sauté for 2 minutes. Add all the peppers and sauté for another 2 minutes. Add the tomatoes, stir, then remove from heat.

Take the flatbread and fill it with the chicken shawarma and some chopped lettuce. Wrap it tightly.

Heat 2 tablespoons of oil in a nonstick skillet. Add the sandwiches and toast them on all sides until golden brown. Enjoy!