For Chicken Marinade:
Mix all ingredients together in a bowl.
Place chicken thighs in a plastic bag, along with the marinade, and massage the spice mixture into the chicken pieces.
Refrigerate overnight (optional).
Heat grill to medium-high heat, around 350/375 degrees Fahrenheit.
Remove marinated chicken from bag, discard leftover marinade, and place onto the hot grill.
Cook for 8 minutes per side, or until cooked through.
Remove from the grill and allow to cool.
Once cooled off, slice into thin pieces.
For The Dressing:
Whisk yogurt, tahini, garlic, lemon juice, ½ t. salt and ¼ t. pepper in a medium bowl until it’s all mixed together.
Fold in dill and mint.
For the salad:
In a bowl, add the grape tomatoes, cucumbers and red onion and mix well.
Add 1 ½ T. of olive oil and salt and pepper to taste.
To prepare the egglife® wraps:
Heat up a skillet over medium heat.
Spray the skillet with spray oil (I use avocado oil).
Place one wrap on the skillet and cook for 30-45 seconds.
While it’s cooking, spray the topside of the wrap.
Flip the wrap and cook for another 30-45 seconds.
Remove from heat to a cutting board and continue with three more wraps.
Divide the chicken into four portions and place on top of the egglife® wraps.
Add a hearty dollop of the salad mixture.
Next, the Tahini-Yogurt Dressing.
Add greens to the top if desired.