Savor the taste of Morocco in every bite with our Healthy Moroccan Chicken Wrap! Spicy harissa chicken meets crunchy almonds, sweet raisins, and spinach, all tied together with a honey yogurt lemon sauce in a tortilla and ready in 15 minutes!
I’m always on the lookout for great ways to use up leftover chicken, and I recently found myself with lots of leftover Israeli Roast Chicken. I wanted to spice things up a bit, so my mind instantly went to a Moroccan-style wrap using harissa sauce. Harissa is a wonderfully flavorful mixture of peppers, garlic, olive oil, and spices used in North African cooking.
I’ve tried my fair share of harissa sauces and pastes but felt that many of them were too overpowered with heat to allow you any sense of the more subtle flavors underneath. Mina Harissa is hands-down my favorite brand. They make three versions: spicy, green pepper, and mild. I use the mild version for this healthy wrap recipe.
Table of Contents
Reasons to Love This Healthy Chicken Wrap
- I love that the unique blend of spicy harissa, aromatic spices, and tangy lemon yogurt sauce gives this wrap an unforgettable, authentic Moroccan taste experience.
- The combination of golden raisins and savory chicken creates a perfect sweet-savory harmony that tantalizes the taste buds.
- Healthy Chicken Wraps are convenient and versatile. They are easy to make and perfect for on-the-go lunches, quick dinners, or adventurous meal preps.
Recipe Ingredients
- Harissa Sauce: Adds a distinct, spicy flavor to the chicken, creating the base of the wrap’s Moroccan profile.
- Baby Spinach Leaves: Adds a fresh, crunchy element to the wrap.
- Honey Flavor Greek Yogurt: It adds a creamy and sweet contrast to the spicy chicken.
See the recipe card for full information on ingredients and quantities.
Variations
- Harissa Alternative: Replace harissa sauce with a mix of smoked paprika and tomato paste. This combination provides a similar smoky and slightly spicy flavor.
- Garnish Options: Enhance your Moroccan Chicken Wrap by garnishing it with a blend of chopped fresh cilantro or fresh mint, lemon zest, parsley, and toasted sesame seeds. This combination elevates the wrap with a refreshing, herbal, citrusy aroma and a delightful nutty crunch. For an extra touch, consider adding feta cheese crumbles to introduce a tangy, slightly salty flavor.
- Allspice Variation: Incorporate a Moroccan spice mix as a variation to allspice in your Moroccan Chicken Wrap. This mix typically includes spices like cumin, coriander, paprika, cinnamon, and ginger, which together create a rich, aromatic blend.
How to Make Moroccan Chicken Wraps
Step #1: In a medium bowl, whisk together the harissa, cayenne pepper, cinnamon, and allspice. Add the chopped chicken pieces and toss well to coat. Add a pinch of salt to taste.
Step #2: Arrange ¼ cup spinach leaves in a rectangle in the center of one tortilla. Leave room around the edges. Place ¾ cup chicken on top of the spinach, then sprinkle 2 tablespoons each of the golden raisins and almond slivers on top.
Step #3: Whisk together the yogurt and fresh lemon juice. Spoon or drizzle half of the sauce over the wrap filling. Roll the wrap up like a burrito. Slice in half on a diagonal.
Step #4: Repeat the process with the remaining ingredients to form the second wrap. Serve it alongside pita chips or salad, and enjoy!
Expert Tips
- Use Toothpicks: To keep everything in place, especially the bite-size chicken pieces, insert a toothpick after rolling your Moroccan Chicken Wrap. This makes handling and serving easier, just remember to remove it before eating!
- Simplified Wrapping: For easier handling, wrap your Moroccan Chicken Wrap in parchment paper or foil. This not only keeps all the delicious ingredients securely in place but also makes serving and eating more convenient.
- Serve with Dip: Enhance your Moroccan Chicken Wrap with a variety of dips such as hummus, a smooth, earthy blend of chickpeas, tahini, lemon juice, and garlic that complements the wrap’s flavors with its nutty, creamy texture. You can also pair it with Baba Ganoush, a rich, smoky eggplant dip with tahini, garlic, and lemon juice that adds depth and creaminess.
Frequently Asked Questions
Absolutely! Using bite-size chunks of boneless chicken breasts is a great idea. They cook evenly and quickly, absorb the spices better, and make the wrap easier to eat.
Bell peppers, cucumber, tomatoes, red onions, and carrots are great choices. These veggies add crunch, flavor, and nutritional value.
Yes, you can use a food processor to chop or shred the cooked chicken for the wrap. It’s a quick and efficient way to get evenly sized chicken pieces, which is especially useful if you’re preparing a larger batch. Just be careful not to over-process, as you want to maintain some texture in the chicken.
Yes, you can use grilled chicken skewers in a Moroccan Chicken Wrap. Grill the chicken marinated in Moroccan spices, then chop or shred it for the wrap. This adds a smoky flavor and a nice texture to the dish.
Storage Info
For storing Moroccan Chicken Wraps, refrigerate them in an airtight container; they’ll stay good for up to 3 days. Freezing is not recommended as the texture of the fresh ingredients may degrade.
To reheat, unwrap the foil or paper, if used, and place the wrap in a microwave for about 30-60 seconds or until warmed through. Alternatively, heat it in a skillet over medium heat for a few minutes on each side, which can help maintain some crispness in the tortilla.
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Healthy Moroccan Chicken Wrap Recipe
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Ingredients
For the Chicken
- 2 Tbsp. harissa sauce - I used Mild Mina Harissa
- Dash cayenne pepper
- 1/8 tsp. cinnamon
- 1/8 tsp. allspice
- 1 1/2 cup chopped cooked chicken
- Salt to taste
For the Wrap
- 1/2 cup baby spinach leaves
- 2 low-fat flour tortillas - burrito-sized
- 4 Tbsp. golden raisins
- 4 Tbsp. sliced almonds
For the Sauce
- 1/4 cup Honey flavor Greek yogurt
- 1 teaspoon fresh lemon juice
Instructions
- In a medium bowl, whisk together the harissa, cayenne pepper, cinnamon, and allspice. Add the chopped chicken pieces and toss well to coat. Add a pinch of salt to taste.
- Arrange ¼ cup spinach leaves in a rectangle in the center of one tortilla. Leave room around the edges. Place ¾ cup chicken on top of the spinach, then sprinkle 2 tablespoons each of the golden raisins and almond slivers on top.
- Whisk together the yogurt and fresh lemon juice. Spoon or drizzle half of the sauce over the wrap filling. Roll the wrap up like a burrito. Slice in half on a diagonal.
- Repeat the process with the remaining ingredients to form the second wrap. Serve it alongside pita chips or salad, and enjoy!
NOTES
Nutrition
Hi Linda, this is my tomorrow Supper! Can’t wait to try it! Can you please tell me exactly what is the salad in the picture with the wrap please! I see red onion,cucumber,tomatoes,black olive but what vinegrette/salad dressing goes in it?
Hi Patricia, that is my Jerusalem Salad. You can find the recipe here: https://thewanderlustkitchen.com/jerusalem-salad/