Moroccan Chicken Wrap with Tahini Sauce
Transport your taste buds to North Africa with this vibrant Moroccan Chicken Wrap with Tahini Sauce. Juicy, marinated chicken thighs are infused with warm spices like cumin, paprika, coriander, and a hint of cinnamon, then seared to perfection for a smoky, charred flavor. Nestled in soft flatbreads, the chicken is complemented by refreshing cucumber, sweet cherry tomatoes, and aromatic herbs like parsley and mint. A creamy, tangy tahini-yogurt sauce ties everything together, adding a luscious touch to every bite. Quick to prepare and packed with bold flavors, this recipe is perfect for a wholesome lunch, flavorful dinner, or a crowd-pleasing meal on the go. Perfect for fans of Mediterranean and Moroccan cuisine, these wraps are a feast for both the eyes and the palate!
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Recipe Information
Ingredients
- 500 grams Chicken thighs (boneless, skinless)
- 2 tablespoons Olive oil
- 3 Garlic cloves (minced)
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Ground paprika
- 0.25 teaspoon Ground cinnamon
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Lemon juice
- 3 tablespoons Tahini
- 2 tablespoons Greek yogurt
- 2 tablespoons Warm water
- 4 Flatbreads or wraps
- 1 Cucumber (sliced)
- 8 Cherry tomatoes (halved)
- 0.5 Red onion (thinly sliced)
- 2 tablespoons Fresh parsley (chopped)
- 2 tablespoons Fresh mint (chopped)
Instructions
In a medium mixing bowl, combine olive oil, minced garlic, ground cumin, ground coriander, ground paprika, ground cinnamon, salt, black pepper, and lemon juice to make the marinade.
Add the chicken thighs to the marinade, making sure they are well coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.
While the chicken marinates, prepare the tahini sauce by whisking together tahini, Greek yogurt, warm water, and a pinch of salt in a small bowl. Adjust the consistency with more water, if necessary, and set aside.
Heat a skillet or grill pan over medium-high heat. Cook the marinated chicken thighs for 5–7 minutes per side or until fully cooked and lightly charred. Remove from the heat and let the chicken rest for 5 minutes before slicing into thin strips.
Warm the flatbreads or wraps in a dry skillet for about 1 minute per side, or until soft and pliable.
Assemble the wraps by layering the sliced chicken, cucumber slices, cherry tomato halves, red onion slices, fresh parsley, and fresh mint on each flatbread. Drizzle generously with the tahini sauce.
Roll up the wraps tightly, slice in half if desired, and serve immediately. Enjoy!
Nutrition Facts
Calories |
2428 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.5 g | 161% | |
| Saturated Fat | 26.0 g | 130% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 546 mg | 182% | |
| Sodium | 4085 mg | 178% | |
| Total Carbohydrate | 152.4 g | 55% | |
| Dietary Fiber | 26.4 g | 94% | |
| Total Sugars | 28.1 g | ||
| Protein | 171.5 g | 343% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3940 mg | 303% | |
| Iron | 16088.9 mg | 89383% | |
| Potassium | 3890 mg | 83% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
