Nigerian Sharwama

In a medium-sized bowl, mix garlic powder,, salt, paprika, cayenne, vegetable oil and tcubes. Place the chicken breasts in the mixture, coat completely, and place in the fridge to marinate for 1 hour.
In a small bowl, mix all of the liquid ingredients for the filling except for the cabbage and carrot.
Slice the cabbage thinly and grate the carrot. Combine and mix the cabbage and carrot in a bowl.

After the chicken breasts have marinated for 1 hour, take the bowl out of the fridge and place the breasts on the grill. (You can cut the chicken thinly and put it on a skewer or simply place it directly on the grill. You can also use an oiled non-stick pan to grill.)
Heat up the hot dogs on a grill or in a pan.
Once the chicken is grilled and cooled somewhat, shred the chicken

Spread sauce generously on the bread side of one bread sheet.
Add veggies and 1 hot dog.
Add shredded chicken.
Wrap it up with both bread sheets.
Repeat until all ingredients have been used up.
Grill the shawarmas starting with folded side. The heat of the pan or grill will seal the wrap.

You can rap with foil paper