Mushroom Shawarma with Yogurt Tahini Sauce

Ingredients

• 3 tablespoons extra-virgin olive oil

• 1 ½ teaspoons ground cumin, divided

• 1 teaspoon ground coriander

• ½ teaspoon garlic powder

• ½ teaspoon smoked paprika

• ½ teaspoon chipotle chile powder

• ½ teaspoon salt plus 1/8 teaspoon, divided

• 1 pound portobello mushrooms, stemmed, gills removed, halved and sliced (see Tip)

• 1 medium red onion, halved and sliced

• ½ cup low-fat plain Greek yogurt

• 2 tablespoons tahini

• 1 tablespoon lemon juice

• 4 pitas, warmed

• 1 cup chopped romaine lettuce

• 1 cup chopped tomatoes

• ½ cup cilantro leaves