Description
Warm flatbread wraps filled with smoky harissa roasted chicken, crisp vegetables, and creamy garlic yogurt sauce for a bold and satisfying meal.
Ingredients
Scale
- 1 1/2 pounds boneless skinless chicken thighs
- 3 tablespoons harissa paste
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 2 tablespoons lemon juice
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup Greek yogurt
- 1 medium cucumber, thinly sliced
- 1 cup cherry tomatoes, halved
- 1/2 small red onion, thinly sliced
- 2 cups romaine lettuce, shredded
- 4 large flatbreads or wraps
- 2 tablespoons fresh parsley, chopped
Instructions
- Preheat oven to 425°F and line a baking sheet with parchment paper.
- In a large bowl, combine chicken thighs, harissa paste, olive oil, garlic, lemon juice, paprika, salt, and black pepper until evenly coated.
- Arrange the chicken on the prepared baking sheet in a single layer.
- Roast for 22 to 25 minutes until fully cooked and lightly charred around the edges.
- Let the chicken rest for 5 minutes, then slice into strips.
- In a small bowl, mix Greek yogurt with a pinch of salt and a small squeeze of lemon juice.
- Warm the flatbreads briefly until soft and flexible.
- Spread yogurt sauce over each flatbread, then layer lettuce, cucumber, tomatoes, onion, sliced chicken, and parsley.
- Roll the wraps tightly and serve immediately.
Notes
- Marinate the chicken for 30 minutes for deeper flavor.
- Warm the wraps before rolling to prevent cracking.
- Add extra yogurt sauce for a creamier texture.
- Store vegetables separately for fresher leftovers.
Nutrition
- Serving Size: 1 wrap
- Calories: 520
- Sugar: 6g
- Sodium: 780mg
- Fat: 24g
- Saturated Fat: 5g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 115mg
Keywords: harissa chicken wraps, spicy chicken wrap, roasted chicken flatbread, easy chicken wraps, yogurt sauce wrap