chicken shawarma wraps with tahini yogurt dressing

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.