Prepare all ingredients as listed above.

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

Add parsley, mint, tomato, lemon juice, olive oil, salt, and black pepper to the cooled bulgur. Toss well to combine and set aside so the flavors can meld.

In a bowl, mix garlic, coriander, cumin, cardamom, smoked paprika, salt, black pepper, lemon juice, and olive oil to make the shawarma marinade.

Add chicken to the marinade and toss until evenly coated.

Blend garlic, olive oil, yogurt, salt, black pepper, and lemon juice until smooth. Set aside.

Heat a grill or grill pan over medium heat and cook the marinated chicken until grill-marked and the internal temperature reaches 165°F (74°C).

Remove the chicken from the grill, allow it to rest for about 5 minutes, then slice into strips.

Lay out the tortillas and portion lettuce, cucumber, tomato, red onion, sliced chicken, and pickles onto each wrap. Drizzle with sauce. Fold in the ends and roll up.

Bring water to a boil, remove from heat, add chamomile tea bags, and steep for about 5 minutes.

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