Moroccan bird wrap with tahini sauce

Moroccan bird wrap with tahini sauce

By
ads

Moroccan bird wrap with tahini sauce

The ingredient of Moroccan bird wrap with tahini sauce

  1. 4 bird thigh fillets
  2. 1 tablespoon olive oil
  3. 2 teaspoons Moroccan spice mix
  4. Grated zest 1 lemon
  5. 120g infant mesclun salad
  6. 2 tomatoes, sliced
  7. four round flat Lebanese breads
  8. 180g (3/4 cup) Tamar Valley Greek Style Yoghurt
  9. 1 tablespoon tahini
  10. 1 garlic clove, overwhelmed
  11. 1 tablespoon lemon juice
  12. Salt & freshly floor black pepper

The instruction how to make Moroccan bird wrap with tahini sauce

  1. Place hen in a shallow dish. Combine the oil, Moroccan spice blend, lemon zest and some salt and pepper and rub into the chicken. Cover and let marinate for 15 minutes.
  2. Meanwhile, integrate yoghurt, tahini, garlic and lemon juice in a bowl and season to flavor. Set apart.
  3. Cook the chicken underneath a preheated grill for 10-12 minutes, turning midway thru. Rest for five minutes, then thinly slice.
  4. Arrange combined salad leaves, tomatoes, tahini sauce and sliced chook inside the centre of each flatbread. Wrap and serve warm.

Nutritions of Moroccan bird wrap with tahini sauce

fatContent: 563.801 calories
saturatedFatContent: 25 grams fat
carbohydrateContent: 7 grams saturated fat
sugarContent: 44 grams carbohydrates
fibreContent: 11 grams sugar
proteinContent:
cholesterolContent: 38 grams protein
sodiumContent:

ads2

You may also like