These spicy North African-Style Chicken Wraps come with a ton of flavour and are the perfect meal to share.
North-African-Style Chicken Wraps
I developed a new love for spices a couple of years ago that I hadn’t used in the kitchen before. Especially when it comes to spices from North Africa. So I started experimenting with typical spices of the region to explore it through food. Especially the spice mixes ras el hanout and harissa, originally from Maghreb, are on rotation in my kitchen since. I use them to add North African flavours to all kinds of dishes like soups, stews and of course, these wraps. The flavour of marinated chicken in spice mixes like ras el hanout and harissa is a mouthwatering treat perfect to share. And by adding toppings like tahini and sesame seeds to the dish, I can create this North African-inspired street food right in my kitchen. And you can too!
Tips for making this recipe
- Marinate the chicken in the spice mix for at least half an hour or up to a few hours in the fridge. The longer you marinate, the more time the meat has to absorb the delicious spices.
- Use a non-stick pan when roasting the chicken pieces, so the meat doesn’t stick to it when ready to turn.
- If your stomach is sensitive to raw onions, soak the cut onion slices in cold water for about half an hour, changing the water 3 times. The water draws out some of the tanginess. Pat dry before using.
North African-Style Chicken Wraps
For the meat
- 2 chicken breast fillets (about 400g)
- 2 tablespoon vegetable oil (e.g. canola oil, sunflower oil)
- 1 tablespoon ras el hanout (spice mix)
- 1 teaspoon harissa paste
- 1 teaspoon sweet paprika powder
- pinch of salt and pepper
- 4 medium tortilla wraps
- 1 cucumber
- ½ red onion
- sesame seeds (toasted)
- In a medium-sized bowl, mix vegetable oil, ras el hanout, harissa paste and sweet paprika powder.
- Cut chicken breasts into bite-sized pieces and add to the bowl, stirring with a spoon until the meat is well covered in the marinade.
- While the chicken marinates, cut up cucumber and red onion. Set aside. Heat a non-stick pan on medium-high heat and toast the tortilla wraps on each side for a few seconds until slightly crispy.
- In the same pan roast the marinated chicken, turning occasionally until browned and tender.
- Assemble tortilla wraps with chicken and toppings, roll up and enjoy!
- Marinate the chicken in the spice mix for at least half an hour or up to a few hours in the fridge.
- Use a non-stick pan when roasting the chicken pieces.
- If your stomach is sensitive to raw onions, soak the cut onion slices in cold water before using.
- Use whole wheat tortilla wraps to increase your intake of complex carbs.
Nutritional values are estimates only calculated with the recipe calorie and nutrition calculator provided by verywellfit.com. The author of this website is not a nutritionist nor a doctor. All nutritional data provided in the recipes and correspondent blog posts are for informational purposes only. Do not use the information as nutritional or medical advice.