Grilled Chicken Wraps with Tahini Sauce

I made these wraps for dinner one night and if I could have them every night for dinner I would be the happiest person on earth! These are so easy to throw together that it took me one hour from start to finish to make this. The grilled chicken on its own is simply fabulous (I even ate it cold straight from the fridge!) and after pairing it with the grilled onions and peppers! Oh boy! I was in heaven! It was actually supposed to go into a tortilla wrap and become a fajita (As seen on Annie's Eats) but I decided to change it up and wrapped it with a khubus and added the tahini sauce instead of sour cream (Thanks Syrian Foodie for the idea!). The marinate is very simple with no fuss ingredients and may taste a bit odd when the chicken is marinating (it did to me and I was worried about how it would turn out) but I didn’t have to worry coz after cooking the flavors just melded together and worked great. I didn’t cook the chicken on a grill (as we don’t have one) but cooked it in my oven.

I am submitting this recipe for the Sandwiches and Wraps event at One Hot Stove.

Recipe Sources – Grilled Chicken from Annie's Eats and Tahini Sauce from Syrian Foodie

Ingredients

For the Grilled Chicken
2-3 (Approx. 500 Gms) Boneless, Skinless Chicken Breasts, (Cut In 2 Inch Cubes)
1/3 Cup Freshly Squeezed Lime Juice
6 Tbsp Olive Oil, Divided
3 Cloves Garlic (Minced Or Pressed)
1 Tbsp Worcestershire Sauce
11/2 Tsp Brown Sugar
1 Jalapeno (Seeded, Ribbed And Diced)
1 1/2 Tbsp Minced Fresh Cilantro
1 Tsp Salt
3/4 Tsp Pepper

For the Tahini Sauce
4 Tbsp Tahini
Juice Of Half A Lemon
Salt To Taste
Water

For the Wraps
1 Large Red Onion (Sliced Into ½-Inch Thick Slices, Rings Not Separated)
2 Large Bell Peppers (Stemmed, Quartered And Seeded)
1 Large Tomato (Sliced Thinly)
6 Brown Pita Bread

Marinate the Chicken - In a medium bowl, whisk together the lime juice, 4 tablespoons of the olive oil, garlic, Worcestershire sauce, brown sugar, jalapeno, cilantro, salt and pepper. Place the chicken pieces in the marinade, cover with plastic wrap and refrigerate for 15 minutes. Brush both sides of the onion rounds and peppers with the remaining 2 tablespoons olive oil. Season with salt and pepper.

Make the Sauce – While the chicken is marinating, make the sauce. Add the tahini paste and lemon juice to a bowl and start mixing with a spoon. The mixture will become stiff and light in colour. Add a little water and mix again. Keep adding a little water at a time until the mixture loosens to the consistency you want. It needs to be fairly loose but not water-runny. Add salt to taste.

Grill the Chicken and Vegetables - Preheat oven to 180 degree C (350 degree F). Cover a baking sheet with a large piece of foil. Drizzle the foil with a teaspoon of olive oil and spread it. Remove the chicken pieces from the marinade and transfer to the sheet. Discard the left over marinade. Place the onion rounds and peppers in between the chicken pieces. If you don’t have enough space place them on another baking sheet covered with foil. Cook the chicken until it is no longer pink inside (or an instant-read thermometer inserted into the center reads 160˚ F.) turning once in between. Fold the foil over the chicken to form a tent and cook for 5 more minutes. Cook the onions and peppers until crisp-tender, about 8-12 minutes, turning once or twice as needed. When the chicken and vegetables are done, transfer them to a hot pot to keep warm.

Make the Wraps - Heat the pita bread over direct flame on the stove to make it a little crispy. Place it on a plate and add the chicken, onions, peppers, tomatoes and tahini sauce. Roll into a wrap and enjoy!!

Happy Eating!!