Moroccan Chicken Wrap
This is a flavourful lunchtime or light dinner wrap filled with quick harissa chicken, our Moroccan Medley Couscous, salad and a tahini yoghurt. The filling is also great for stuffing warmed pitta or flatbreads.
Mix the chicken strips with the yoghurt and harissa. Leave to marinade for 30 minutes.
Prepare the couscous according to the packet instructions and fluff with a fork.
Mix the yoghurt, tahini and honey together. Stir in the garlic and season with salt and pepper.
Heat a splash of oil in a frying pan, add the chicken strips and cook for 4-5 minutes on each side until golden brown and the chicken is cooked through.
Warm the wraps in a dry frying pan, in the oven or microwave.
Spread the tahini yoghurt over each wrap. Add a pile of spinach, then place the chicken strips down the centre of the wrap. Spoon a line of couscous next to the chicken, then the cucumber strips and apricots. Roll and wrap tightly. Cut in half and serve with any leftover couscous on the side.
- 1 large chicken breast, cut into strips
- 2 tbsp natural yoghurt
- 2 tsp rose harissa
- 1 x packet Ainsley Harriott Moroccan Couscous
- 75g natural yoghurt
- 1 tsp tahini
- ½ tsp honey
- ½ clove garlic, grated
- pinch of salt and pepper
- 2 large tortilla wraps
- large handful of spinach leaves
- 10cm chunk of cucumber, cut into batons
- 6 soft-dried apricots, cut in half (optional)