Directions
For Chicken Marinade:
Step 1
Mix all ingredients together in a bowl.
Step 2
Place chicken thighs in a plastic bag, along with the marinade, and massage the spice mixture into the chicken pieces.
Step 3
Refrigerate overnight (optional).
Grilling Chicken:
Step 1
Heat grill to medium-high heat, around 350/375 degrees Fahrenheit.
Step 2
Remove marinated chicken from bag, discard leftover marinade, and place onto the hot grill.
Step 3
Cook for 8 minutes per side, or until cooked through.
Step 4
Remove from the grill and allow to cool.
Step 5
Once cooled off, slice into thin pieces.
For The Dressing:
Step 1
Whisk yogurt, tahini, garlic, lemon juice, ½ t. salt and ¼ t. pepper in a medium bowl until it’s all mixed together.
Step 2
Fold in dill and mint.
Step 3
Set aside.
For the salad:
Step 1
In a bowl, add the grape tomatoes, cucumbers and red onion and mix well.
Step 2
Add 1 ½ tsp of olive oil and salt and pepper to taste.
Step 3
Mix well.
Step 4
Set aside.
To prepare the egglife wraps:
Step 1
Heat up a skillet over medium heat.
Step 2
Spray the skillet with spray oil (I use avocado oil).
Step 3
Place one wrap on the skillet and cook for 30-45 seconds.
Step 4
While it’s cooking, spray the topside of the wrap.
Step 4
Flip the wrap and cook for another 30-45 seconds.
Step 5
Remove from heat to a cutting board and continue with three more wraps.
To Assemble:
Step 1
Divide the chicken into four portions and place on top of the egglife wraps.
Step 2
Add a hearty dollop of the salad mixture.
Step 3
Next, the Tahini-Yogurt Dressing.
Step 4
Add greens to the top if desired.
One Comment
Had these every day for lunch. Excellent tasting, filling and kept me below my macros.