Middle Eastern Chicken Wraps

Step 1/5

• 2 tbsp vegetable oil
• 1 tbsp ras el hanout
• 1 tsp harissa
• 1 tsp sweet paprika powder
• 1 pinch salt
• 1 pinch pepper

In a medium-sized bowl, mix vegetable oil, ras el hanout, harissa paste, sweet paprika powder, salt and pepper.

Step 2/5

• 400 g chicken breasts

Cut chicken breast into bite-sized pieces and add to the bowl, stirring with a spoon until the meat is well covered in the marinade.

Step 3/5

While the chicken marinates, cut up cucumber and red onion. Set aside. Heat a non-stick pan on medium-high heat and toast the tortilla wraps on each side for a few seconds until slightly crispy.

Step 4/5

In the same pan roast the marinated chicken, turning occasionally until browned and tender.