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| 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
Grilled chicken wrap with harissa ingredients
For the marinade: 5 cloves garlic, mashed. 3 and 1/2 tablespoons tomato juice. 7 tablespoon tomato ketchup. 1 tablespoon lemon juice. 1 teaspoon vinegar. 1/2 teaspoon hit sauce (we sued 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 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
Grilled chicken wrap recipe: 1- Make the marinade: Combine all ingredients in a large bowl. Marinate chicken for 1 hour. Skewer chicken onto barbecue sticks. 2- Prepare the harissa: Place red pimiento, cilantro, mint, and garlic in a mortar and pound until it turns onto 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 400F 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 harrisa and lime wedges if using. Repeat with remaining ingredients. By then, the Grilled chicken wrap is ready
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
