Full of flavour, easy to prepare, child/husband friendly – you couldn’t ask for much more from this quick mid week Harissa Chicken Wrap win!
I don’t know what quick and easy looks like in your household, but in ours it comes with cheese, tomato and a thin and crispy base. Painful as it is to admit, I am not talking the delicious homemade hand stretched finished with wonderful ingredients kind, I’m talking the cheap out of a box, topped with stuff you would rather not think about sort.
It hate that this is my midweek crutch as I love food and I have respect for the animals which sit below us in the food chain but, every now and then (normally once a week) time seems so up against us that opening a box and turning on the oven is the only viable option.
I almost fell head first into the pizza trap last week when opening the fridge door revealed the leftovers of a whole cooked chicken a yellow pepper and half a red onion. At that point, buying a pizza was so tempting but I was sure that I could knock up something quick, easy and a million times tastier! So, rather than pizza, I bought some plain tortilla wraps and with a little imagination and lots of deternination, the harissa chicken wrap was born!
2tbl olive oil
1tsp dried oregano
1tsp dried basil
4 flour tortilla wraps
200g cooked torn chicken meat
Half red onion
2 tsp harissa paste
1 yellow pepper
2 bulbs garlic
1. Preheat the oven to 180°. Mix the cooked torn chicken with the harissa paste and 1tbl of oil then season with salt and pepper. Cover tightly with tin foil and pop in the oven, uncovering and turning periodically. Cook until the chicken is piping hot – about 25 to 30 minutes.
2. Prepare the vegetables by de-seeding the pepper and slicing into thin strips along with the red onion. Keep the garlic bulb whole but crushed under the flat of a knife. Place into a small baking tray, add the basil and oregano, season with salt and pepper and drizzle over the remaining olive oil, toss together until fully coated and place uncovered on the top shelf of the oven until turning crispy – about 15 – 20 minutes
3. Cover the tortilla wraps in tin foil and place on a low shelf in the oven to heat for 10 minutes before serving.
4. Build your wraps, leaving the garlic bulbs out. Add some lettuce and mayonnaise or any other condiments you like, wrap up and serve.