Chicken Tahini Wrap (Chicken Wrap)

Name: Chicken Tahini Wrap (Chicken Wrap)
Total time: 3600 s
Yield: Serves 4-6 servings
Ingredients: 1 1/2 lbs chicken breast (about 700 grams); 4 tablespoons tahini (use 2 tablespoons for marinating the chicken); 3 tablespoons plain yogurt; 2 teaspoons paprika; 2 tablespoons lemon juice; 2 tablespoons olive oil; Black pepper (to taste); Salt (to taste); 1 small onion; 1 cup sliced green bell pepper; 1 cup sliced red bell pepper; 1 cup sliced tomatoes; 1 tablespoon vegetable oil (for frying); 1 little hummus with tahini (for spreading on the bread); 7 flour tortillas; 1 bunch parsley

Sarah Hamid | سارة حامد @iSarahHamid

الولايات المتحدة

Chicken Tahini Wrap (Chicken Wrap)

Sarah Hamid | سارة حامد @iSarahHamid

Saved

Ingredients

1 hour

Serves 4-6 servings

1 1/2 lbschicken breast (about 700 grams)
4 tablespoonstahini (use 2 tablespoons for marinating the chicken)
3 tablespoonsplain yogurt
2 teaspoonspaprika
2 tablespoonslemon juice
2 tablespoonsolive oil
Black pepper (to taste)
Salt (to taste)
1small onion
1 cupsliced green bell pepper
1 cupsliced red bell pepper
1 cupsliced tomatoes
1 tablespoonvegetable oil (for frying)
1little hummus with tahini (for spreading on the bread)
7flour tortillas
1 bunchparsley

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Steps

1 hour

1

Slice the chicken breasts into long, thin strips and sprinkle with salt.
2

Slice the onion thinly and add it to the chicken.
3

In a bowl, mix the paprika, olive oil, yogurt, tahini, black pepper, and lemon juice. Pour this mixture over the chicken and onions, mix well, cover, and let marinate for at least 30 minutes (or overnight in the refrigerator if you prefer).
4

Heat a skillet over high heat. Once hot, add the vegetable oil. After a few seconds, add the marinated chicken and onions. Don’t let the oil burn before adding the chicken.
5

Stir occasionally until most of the liquid from the chicken evaporates or just a little remains. Reduce the heat to medium, add the green and red bell peppers, and keep stirring. You can add more paprika at this stage if you want a deeper red color.
6

Once the peppers are soft and the chicken is cooked through, add the tomatoes and stir until they soften slightly.
7

Add the remaining 2 tablespoons of tahini, stir for about 30 seconds, then remove from heat.
8

Prepare the tortillas by spreading a little hummus with tahini on each one.
9

Add parsley and the chicken mixture, roll up the tortilla, and place it seam-side down in a preheated skillet over medium heat. Toast the sides until golden, then remove from heat and serve.
10

Enjoy!