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Add all meat filling ingredients in a bowl, and mix until combined. Lay a tortilla flat on a work surface and stuff half of the tortilla with a couple dollops of the meat filling. Fold the tortilla in half, press it against the meat and slice it in half. Repeat with remaining tortillas.
Combine all ingredients for the chimichurri sauce in a bowl. Add a splash of olive oil and lemon juice or vinegar, taste and add more acidity as needed.
In a separate bowl, whisk the tahini with lemon juice, it'll thicken and get clumpy. Add a splash of water, a little at a time, until the sauce becomes smooth again. Top the tahini with the sauce and set aside.
Drizzle the tortillas with olive oil all over and set them on a grill. Cook them for 3 to 5 minutes on the cooler side of the grill, over indirect flame, to cook the meat inside, then transfer them over the hot, open flame to crisp up the outside, for 45 seconds to 1 minute, flipping them halfway through or as soon as you can see char marks.
Serve right away with the tahini herb sauce and a drizzle of lemon juice.