Clean the chicken breasts, slice them lengthwise, and marinate with yogurt, lemon juice, shawarma seasoning, black pepper, cumin, and minced garlic.

After marinating for at least 2 hours, sauté the chicken in 2 tablespoons of ghee until browned, then add salt. Cut the potatoes into strips and fry them.

Mix equal amounts of mayonnaise and ketchup.

Take a tortilla wrap, spread the mayo-ketchup mixture, add the chicken and fried potatoes, then top with a slice of cheese. Roll it up and pan-fry with a little corn oil until golden.