Harissa chicken wraps recipe

14 ratings Rate
  • Serves 4
  • 20 mins to prepare and 5 mins to cook
  • 390 calories / serving
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In a bowl, toss the chicken with the harissa, garlic, oil and lemon juice. Season with salt and pepper, and set aside in the fridge to marinate while you prepare the rest of the dish.

To prepare the salad, in a large bowl, mix the carrot, pomegranate and coriander together. Drizzle over the olive oil and lemon juice and sprinkle over the zest. Season with a little salt and pepper and set aside.

To prepare the tzatziki, stir all the ingredients together and season with a little salt and pepper. Set aside.

Place a griddle pan over a medium heat. When hot, add the chicken and griddle for 2 minutes on each side until chargrilled and cooked through with no pink showing. Remove from the pan.

Griddle the flatbreads for 30 seconds on each side to warm them through. Serve the flatbreads topped with the chicken, salad and tzatziki.

*Inspired by Jenny H. featured in the Realfood Cookbook

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

  • Ingredients

  • 2 skinless chicken breast fillets, sliced
  • 1tbsp harrisa paste
  • 1 garlic clove, crushed
  • ½tsp olive oil
  • squeeze of lemon juice
  • salt
  • pepper
  • 4 tortilla wraps
  • For the carrot and pomegranate salad

  • 1 carrot, cut into ribbons with a peeler or coarsely grated
  • ½ pomegranate, seeds picked and membrane removed
  • handful coriander leaves, roughly chopped
  • 2tsp olive oil
  • grated zest of ½ lemon plus 1tbsp lemon juice
  • For the tzatziki

  • 100g (3½oz) Greek-style yogurt
  • 1 small garlic clove, crushed
  • 2tbsp finely chopped mint
  • ¼ medium cucumber, halved lengthways, deseeded and thinly sliced
  • Energy 1650kj 390kcal 20%
  • Fat 7g 10%
  • Saturates 3g 13%
  • Sugars 7g 8%
  • Salt 1.2g 20%

of the reference intake
Carbohydrate 43.6g Protein 35.4g Fibre 4.5g


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