Moroccan Chicken Wrap With Tahini Sauce - cooking recipe

Ingredients

4 large chicken thigh fillets
1 tablespoon olive oil
2 teaspoons moroccan mixed spice
1 lemon, zest of
120 g baby parisienne mixed salad greens
2 tomatoes, sliced
4 round pita breads
Tahini Sauce
3/4 cup Greek yogurt
1 tablespoon tahini
2 garlic cloves, crushed
1 tablespoon lemon juice
salt, to taste
fresh ground pepper, to taste

Preparation

Place the chicken thighs in a shallow dish, combine the Moroccan spice mix, lemon zest and salt and pepper and rub it into the chicken thighs; cover and marinate for 15 minutes.
Meanwhile, combine the yoghurt, tahini, garlic and lemon juice in a bowl and season to taste. Set aside.
Cook the chicken under a preheated grill for 10-12 minutes, turning halfway through the cooking time. Rest for 5 minutes, then thinly slice.
Arrange the mixed salad leaves, tomatoes, tahini sauce and sliced chicken in the centre of each flatbread. Wrap and serve warm.