Moroccan Chicken Wrap With Tahini Sauce

• 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

1. 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.
2. Meanwhile, combine the yoghurt, tahini, garlic and lemon juice in a bowl and season to taste. Set aside.
3. Cook the chicken under a preheated grill for 10-12 minutes, turning halfway through the cooking time. Rest for 5 minutes, then thinly slice.
4. Arrange the mixed salad leaves, tomatoes, tahini sauce and sliced chicken in the centre of each flatbread. Wrap and serve warm.

chicken thigh, olive oil, mixed spice, lemon, tomatoes, pita breads, tahini sauce, greek yogurt, tahini, garlic, lemon juice, salt, fresh ground pepper

Taken from www.food.com/recipe/moroccan-chicken-wrap-with-tahini-sauce-159724 (may not work)