Moroccan Chicken Wraps

Moroccan Chicken Wraps

Serves: 3

Ingredients

For the Chicken

• 1/2 lb chicken chunks

• 45g natural yoghurt

• 1 tbsp extra virgin olive oil

• 1 1/2 tsp lemon juice

• 1 tsp lemon zest

• 1 clove garlic, minced

• 1 tsp dried rosemary

• 1/8 tsp paprika

• black pepper, to season

For the Harissa Yoghurt

• 100g natural yoghurt

• 2 tsp harissa paste

For the Wrap

• 80g pickled slaw ( I found a small pot of it at Tesco )

• 1 tbsp Dukkah

• toasted almonds, roughly chopped

• Sumac, to sprinkle

• rocket

• wraps ( I GF used beetroot wraps )

Method

- 30 minutes before serving, combine all the marinade ingredients for the chicken together in a medium-sized bowl. Cover and pop it in the fridge for at least 30 minutes.

- When ready to serve, preheat the grill to a medium heat ( for me, I had the setting on 2 - 3 was the highest ).

- Line a tray and pop the chicken on it. Cook for 5 minutes before flipping to cook for a further 5. Check the biggest chunk if it's cooked through then remove from the oven and set aside.

- Whisk the yoghurt and harissa together in a small bowl.

- Dollop some of the yoghurt on top of the wrap, leaving space at the end. Pop a small handful of rocket on top followed by the slaw, chicken chunks, a sprinkle of almonds and dukkah.

- Fold the end over then gently pull the sides together towards the middle to create a tight wrapped wrap :)