Spicy Morroccan Wraps | Sanjeev Kapoor Khazana

feta cheese

🥗Healthier: cottage cheese

💰Cheaper: ricotta cheese

Cottage cheese provides a similar texture with fewer calories.

harissa paste

🥗Healthier: sriracha

💰Cheaper: red pepper flakes

Sriracha offers a similar heat profile with more accessibility.

flatbreads

🥗Healthier: whole wheat wraps

💰Cheaper: tortillas

Whole wheat wraps add fiber while tortillas are often more economical.

cooked chicken

🥗Healthier: tofu

💰Cheaper: canned beans

Tofu is a great vegetarian protein, while canned beans are budget-friendly.

Switch on the gas and dry roast coriander seeds, caraway seeds, and cumin seeds until fragrant.

Remove the roasted spices and place them in a mixi grinder with soaked red chilies to grind into a paste.

Add a little olive oil and water to the grinder to help achieve a fine paste.

Transfer the paste to a bowl and mix in chopped garlic and vinegar to complete the harissa sauce.

Slit the chicken breast into two and marinate with olive oil, salt, crushed black pepper, mixed herbs, and a tablespoon of harissa sauce.

Heat a pan with 1 tablespoon of olive oil and chop the sun-dried tomatoes.

Add yellow capsicum to the hot oil and sauté until golden.

Mix in the chopped sun-dried tomatoes and continue to sauté.

Heat a grill pan and add 1 tablespoon of olive oil, black pepper, mixed herbs, crushed red chilies, and salt.

Grill the marinated chicken in the grill pan until cooked through.

Remove the chicken from the grill and chop into bite-sized pieces.

Combine the grilled chicken with the sautéed vegetables and harissa sauce mixture in a bowl.

Fill the flatbreads with the chicken and vegetable mixture and roll them into wraps.

Wrap the finished wraps in foil for better grip while eating.

Cut the wraps in half and serve garnished with julienned zucchini and bell pepper.

Equipment Needed

Spice Level:

Allergens