5 from 4 votes
Spicy Chicken Wraps
These wraps are filled with small pieces of spicy succulent chicken, potatoes, pepper, crispy salad and cooling yogurt. They are easy to make and packed with flavour, perfect for last minute get-togethers, picnics and lunchboxes.
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Servings:
8
wraps
Calories:
194 kcal
Course:
Lunch, Dinner
Cuisine:
Mediterranean
Ingredients
- 1 kilo chicken breast cut into small cubes
- 2 medium potato cut into small pieces
- 1 medium green bell pepper remove stem, seeds and membranes then cut into short strips
Marinade
- 1 small onion diced small
- 2 tablespoons tomato paste
- 2 tablespoons red pepper paste roasted
- 245 grams yogurt 1 cup
- 2 cloves garlic small, sliced thinly
- 3 tablespoons olive oil
- 3 tablespoons apple cider vinegar
- 2 teaspoons smoked paprika
- 1 teaspoon red chilli pepper powder
- 1 teaspoon oregano dried
- ⅛ teaspoon rosemary dried
- ⅛ teaspoon thyme dried
- 1 teaspoon salt
Assembling the wraps
- a handful parsley to garnish, fresh
- 120 grams yogurt ½ cup
- 1 tablespoon sumac for sprinkling
- 140 grams lettuce 2 cups, shredded
- 3 medium tomato chopped
- 3 tablespoons olive oil for drizzling
- 8 corn tortillas
Instructions
Marinate
- Mix all the marinade ingredients together in a large mixing bowl then add the chicken, bell pepper and potatoes, ensuring everything is well coated. Cover and chill for 30 minutes to overnight.
Cup of Yum
Roast
- Transfer the marinated chicken and vegetables to a large roasting pan and spread out evenly. Bake at 190°C fan/375°F for 25-30 minutes. If you have a cooking thermometer, it is done when the internal temperature of the chicken reaches 74°C or 165°F.
Assemble the wraps
- Separate the wraps and on each, layer with a few salad leaves, baked chicken and vegetables, a drizzle of olive oil, a spoonful of yogurt, parsley and a sprinkling of sumac. Serve immediately.
Notes
- These wraps are made with chicken breast cut into small cubes so they cook quickly and the chicken carries the flavour of the marinade well.Adjust the amount of red chilli pepper according to your taste.
- If time is short to prepare the roasted red pepper paste, pick up a jar in a store selling European or Turkish groceries.
- Use floury, starchy potatoes or an all rounder variety, so they become soft and fluffy when cooked e.g. Yukon Gold, Russet, King Edward, Maris Piper.
- Leftovers - Cover and store leftover assembled wraps in the fridge for up to 24 hours. Any leftover chicken, potatoes and peppers will keep in a sealed box in the fridge for up to 3 days. Reheat throughly before serving.
Nutrition Information
Calories
194kcal
(10%)
Carbohydrates
17g
(6%)
Protein
4g
(8%)
Fat
13g
(20%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
8g
(40%)
Cholesterol
6mg
(2%)
Sodium
359mg
(15%)
Potassium
246mg
(5%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
501IU
(10%)
Vitamin C
14mg
(16%)
Calcium
92mg
(9%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8 wraps
Amount Per Serving
Calories 194
% Daily Value*
| Calories | 194kcal | 10% |
| Carbohydrates | 17g | 6% |
| Protein | 4g | 8% |
| Fat | 13g | 20% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Cholesterol | 6mg | 2% |
| Sodium | 359mg | 15% |
| Potassium | 246mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 501IU | 10% |
| Vitamin C | 14mg | 16% |
| Calcium | 92mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.