Mash the avocados with lemon or lime juice.

Combine garlic, ginger, lime juice, ketjap manis, sweet chili sauce, soy sauce, and half of the chopped coriander in a large mixing bowl.

Mix well and add sliced chicken, ensuring all pieces are coated.

Cover the bowl and refrigerate for one hour to marinate.

Prepare separate bowls with mashed avocado, sliced onion, diced tomato, shredded cheese, shredded lettuce, and the remaining coriander.

Ensure Lebanese bread is readily available and covered to prevent drying.

Heat a BBQ hot plate until very hot, then add a little oil and spread evenly.

Toss marinated chicken onto the BBQ and fry, stirring frequently to prevent sticking due to soy sauce.

Cook the chicken until firm to the touch and cooked through, then remove immediately into a serving bowl.

To assemble, lay out a piece of Lebanese bread and place your desired fillings in the centre.

Fold up the bottom edge of the bread to create a base.

Turn the plate 90 degrees and roll the bread tightly, ensuring the bottom edge catches all the juices.