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    You are in: Home / Australian / Moroccan Chicken Wrap With Tahini Sauce Recipe
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    Moroccan Chicken Wrap With Tahini Sauce

    Average Rating:

    3 Total Reviews

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    • on October 23, 2006

      Now, I must say that these pita wraps left us hoping for a lot more flavor. For the spice mix I used the ras-el-hanout recipe by chia, used by previous viewer as well, and that was good. It just wasn't enough to spice this whole wrap up, maybe it should have been doubled? The tahini sauce was fine, but everything put together was all too bland. Sorry.

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    • on April 27, 2006

      Very good and easy! I used plain leaf lettuce for the greens and used a spice mix I got at a local middle eastern bakery. Thanks for sharing!

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    • on April 24, 2006

      I halved the recipe and I couldn't get the Greek yogurt so I finally substituted 2 parts plain yogurt and 1 part sour cream. For the Moroccan spice mix, I used chia's ras-el-hanout Ras-El-Hanout, which I keep on hand. My grocery doesn't carry Parisienne greens, so I used baby spring greens, which hopefully were not too much different. This was intensely flavorful and delicious and I'll be keeping it in mind for lunches in the future.

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    Nutritional Facts for Moroccan Chicken Wrap With Tahini Sauce

    Serving Size: 1 (134 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 230.4
    Calories from Fat 54
    Total Fat 6.0 g
    Saturated Fat 0.8 g
    Cholesterol 0.0 mg
    Sodium 327.8 mg
    Total Carbohydrate 37.6 g
    Dietary Fiber 2.4 g
    Sugars 2.5 g
    Protein 6.7 g

    The following items or measurements are not included:

    chicken thigh fillets

    mixed spice

    lemons, zest of

    mixed salad greens

    Greek yogurt

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