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. ---------------------------------------------------------------------------
Nutrition
Ingredients
