Prep the ingredients per instructions above.

Prepare the bulgur: Bring water to a boil. Place the bulgur in a bowl, pour boiling water over it, cover, and let sit for 10 minutes until tender. Fluff with a fork and let cool.

Make the tabbouleh: Add the parsley, mint, tomato, lemon juice, olive oil, salt, and pepper to the cooled bulgur. Toss well. Refrigerate or set aside to let the flavors meld.

Make the shawarma marinade: In a bowl, mix garlic, coriander, cumin, cardamom, smoked paprika, salt, black pepper, lemon juice, and olive oil. Add chicken and toss to coat. Set aside.

Prepare the garlic sauce: Blend garlic, oil, salt, pepper, and lemon juice until smooth and fluffy. Set aside. (Optional: For less pungent garlic, boil it in water for 5 minutes, then drain.)

Grill the chicken: Heat a grill over medium heat. Grill the marinated chicken on both sides until grill-marked and the internal temperature reaches 160°F (71°C). Let rest for 5 minutes, then slice.

Assemble the wrap: Portion the lettuce, cucumber, tomato, red onion, chicken and pickles onto the wrap. Drizzle with garlic sauce. Fold in one end and roll up.

Prepare the tea: Bring the water to a boil. Remove from heat, add the chamomile tea bags, and steep for 5 minutes.

Serve the shawarma wrap with tabbouleh, chamomile tea, and dates.