Moroccan chicken wraps make for a low fat, tasty lunch. This recipe is great for people who are trying to keep their salt intake low as the flavor comes from the addition of several spices which blend together beautifully.
You can also add any of your favorite vegetables, which will get you nearer to the recommended five portions a day. The wraps are nutritionally balanced and rich in iron, calcium and zinc thanks to the spinach and almonds.
For the chicken:
- 1 chicken breast
- 1-2 tablespoons of harissa paste
- Pinch of cayenne pepper
- Pinch of cinnamon
- Pinch of allspice
- Pinch of white pepper
- 1 teaspoon of olive oil
For the wrap:
- ¼ cup baby spinach leaves
- 1 large tortilla
- 2 tablespoons of golden raisins
For the sauce:
- ¼ cup honey flavor low fat Greek yogurt
- 1 teaspoon of fresh lemon juice
- Cut the chicken breast into strips.
- In a medium bowl, mix together the harissa paste, cayenne pepper, white pepper, cinnamon, allspice and olive oil with a fork.
- Add the chopped chicken pieces and toss well to coat.
- Cook the chicken until slightly charred and cooked through (approx. 15mins).
- Arrange ¼ cup spinach leaves in a rectangle in the center of one tortilla. Leave room around the edges.
- Place chicken on top of the spinach, then sprinkle two tablespoons each of the golden raisins and almonds on top.
- Mix together the yogurt and fresh lemon juice and drizzle the sauce over the wrap filling.
- Roll the wrap up like a burrito. Slice in half on a diagonal.
- Feel free to add any of your favorite vegetables into the wrap (e.g. cherry tomatoes, cucumber etc.).