Grilled Chicken Wrap with Harissa

Step aside, barbecue sauce! Harissa, a North African red pepper paste, is the spicy highlight of this grilled chicken wrap.

Makes 4 wraps  

Prep Time 1 hour and 15 minutes 
Cooking Time 25 minutes


For the marinade
5 cloves garlic, mashed
3 1/2 tablespoons tomato juice
7 tablespoons tomato ketchup
1 tablespoon lemon juice
1 teaspoon wine vinegar
1/2 teaspoon hot sauce (we used Tabasco)
pinch of cayenne pepper
pinch of paprika
salt and pepper, to taste
4 pieces chicken breast fillets, cubed

For the harissa

1 (4-ounce) can red pimiento

1/2 cup cilantro leaves
1/4 cup mint
2 cloves garlic
2 tablespoons olive oil
2 teaspoons lime juice
ground cumin, salt, and pepper, to taste

4 store-bought tortillas

1/2 cup cilantro leaves

2 red onions, thinly sliced
4 pieces red radish, thinly sliced
1 lime, sliced into wedges (optional)


1  Make the marinade: Combine all ingredients in a large bowl. marinate chicken for 1 hour. Skewer chicken onto barbecue sticks.

 Prepare the harissa: Place red pimiento, cilantro, mint, and garlic in a mortar and pound until it turns into a paste. Add olive oil and lime juice. Season with cumin, salt, and pepper.

3  Grill chicken skewers on a greased griddle set on medium heat, constantly basting with the marinade. Grill for about 1 minute per side. Transfer to a baking sheet and continue cooking in the oven at 400°F for around 7 minutes.

4  Remove chicken from sticks. heat tortillas in a frying pan for about a minute on each side. Lay each tortilla on a flat work surface. Top with chicken, cilantro, onions, and radish slices. Roll into a wrap. Serve with harissa and lime wedges, if using. Repeat with remaining ingredients.

Serving tip:  Going on a picnic with a bigger group? Do as we did and slice the wraps into bite-sized rolls for easy enjoyment. You can also use a mix of chicken, fish, and shrimp in the filling for more variety.


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