This mouth-watering chicken wraps with flavourful Middle Eastern spices are perfect to share and so easy to put together.
What makes this wraps Middle Eastern?
When I developed this recipe, I thought of the flavourful food I saw on the street markets when I visited Israel a few years ago. I developed a new love for spices there I hadn’t used in the kitchen before. Moreover, flavourful meat and fish mixed with fresh veggies and herbs were right up my alley, when needing a quick and nourishing bite wandering the streets of Tel Aviv. And you’ll find a lot of that there.
Back home, I started experimenting with typical spices of the Middle East to explore the region 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 Middle Eastern flavours to all kinds of dishes like soups, stews and of course this wraps. The flavour of marinated chicken in spice mixes like ras el hanout and harissa always transports me right back into that food culture. And by adding toppings like tahini and sesame seeds to the dish, I can create this Middle Eastern-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.
Middle Eastern Chicken Wraps
For the meat
- 2 chicken breast (organic)
- 2 tbsp vegetable oil (e.g. canola oil, sunflower oil)
- 1 tbsp ras el hanout (spice mix)
- 1 tsp harissa paste
- 1 tsp sweet paprika powder
- pinch of salt and pepper
- 4 medium tortilla wraps
- red onion
- sesame seeds (toasted)
- In a medium-sized bowl, mix vegetable oil, ras el hanout, harissa paste and sweet paprika powder.
- Cut chicken breast 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 into and red onion and 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.