For the garlic sauce, finely chop the garlic and chives. Mix with the vegan mayonnaise and yoghurt and season with a pinch of salt and pepper. Let stand until ready to use.
Cut the cherry tomatoes into slices and the onion into strips.
Heat olive oil in a frying pan and fry the shawarma over high heat for six minutes until hot and crispy.
Heat the pita breads in the oven or toaster.
Cut open the pita bread and spread the garlic sauce inside. Put the curly lettuce leaves inside and spread some tomato and onion on top. Fill the breads with shawarma. Finish with extra onion, tomato and garlic sauce.