Spiced Chicken Wraps with Crunchy Salad, Yogurt and Harissa Recipe

CLICK TO RATE
(33 ratings)

Spiced Chicken Wraps with Crunchy Salad, Yogurt and Harissa recipe-new recipes-woman and home
Spiced Chicken Wraps with Crunchy Salad, Yogurt and Harissa recipe-new recipes-woman and home
(Image credit: Gareth Morgans)
Serves4
SkillEasy
Preparation Time5 mins plus marinating
Cooking Time10 mins
Total Time15 mins plus marinating
Nutrition Per PortionRDA
Calories218 Kcal11%
Fat14 g20%
Saturated Fat3 g15%
By
published
in Recipes

This healthy chicken recipe is a real go to idea if you’re entertaining and want something relaxed that your guests can just tuck into with ease. Give these spicy chicken wraps a try this week and serve them up with a crunchy salad, yogurt and harissa for a tasty meal that everyone will love.

Using ground coriander, garam masala and chilli powder, the chicken is marinated in this mix of spices to give it a real kick when cooked up on the barbecue. Serving this low calorie dish up with yogurt helps to give relief for those who aren’t too sure about the spice.

This tasty barbecue recipe serves four, only takes 25 minutes and is just 218 calories per serving so it’s a really healthy meal choice if you’re trying to be healthy this week.

HOW TO MAKE SPICED CHICKEN WRAPS WITH CRUNCHY SALAD, YOGURT AND HARISSA

Method

  1. Place the chicken in a non-metallic bowl with the oil and spices, toss to coat and marinate for at least 1 hour, or up to overnight. When ready to cook, spear the pieces onto metal skewers, season well and cook on the barbie for 10 minutes, turning halfway through the time, until they are crisp on the outside and completely cooked through.
  2. Carefully remove the chicken from the skewers, then scatter with coriander, and serve in a bowl with the flatbreads, yogurt, harissa and salad on the side.

Ingredients

  • 6 free-range chicken thighs, skinned, boned and halved horizontally
  • 2tbsp oil
  • 2tsp ground coriander
  • 1tsp garam masala
  • ½tsp chilli powder
  • small handful coriander leaves
  • flatbreads (we used wholemeal roti), natural yogurt, harissa and crunchy salad leaves, to serve
Rebecca Smith
Food Writer

Rebecca Smith was a Food Writer for Woman & Home and during her time with the magazine she was responsible for bringing an impressive array of mouth-watering recipes to womanandhome.com. These recipes ranged from slow-cooked Shoulder of Lamb and Hot Water Crust Ham Hock Pies, to sweet treats such as a delectable Chocolate Brownie Cake and intricate Pistachio and Rose Water cake.

 

Following her work with Woman & Home, Rebecca went on to become the Deputy Editor at Delicious Magazine.

Related Recipes
Latest Recipes
Latest News