Harissa Chicken and Rice Wrap
Harissa, chicken, wild rice, kale and feta fill these delicious grilled wraps.
Servings: 6 people
Ingredients
- 1 tablespoon olive oil - plus more for browning wraps
- 3 handfuls chopped kale
- 1/2 small red onion
- 2 teaspoons dry harissa seasoning or 2 tablespoons harissa paste
- 1 1/2 cup cooked wild rice
- 1/3 cup roasted red pepper strips
- 1 cup cooked chopped chicken breast or 1 1/4 cups raw chicken diced then browned in a pan
- 1/3 cup feta crumbles
- 1/2 teaspoon salt
- 1 tablespoon lemon juice
- 6 standard sized tortillas or wraps
Harissa Tzatziki Sauce
- 1/4 cup plain Greek yogurt
- 2 teaspoons dry harissa seasoning or 2 tablespoons harissa paste
- 1 tablespoon lemon juice
- 1 teaspoon red onion - minced
- 2 tablespoons cucumber - minced
- 1/4 teaspoon black pepper
- pinch of salt
- pinch of sugar
- 1 teaspoon fresh dill optional or 1/4 teaspoon dried dill
Instructions
- In a sauté pan, add olive oil, chopped kale and red onion and sauté until the vegetables start to soften.
- Then add the harissa seasoning or paste, wild rice, roasted red pepper strips, chicken breast, feta, salt and lemon juice to the vegetables and stir over medium heat until everything is warm and well mixed.
- Taste mixture and add salt to desired preference.
- Spoon mixture into tortillas or wraps and harissa tzatziki sauce (if you choose to add it to the inside of the wrap) then fold tortilla or wrap like a burrito, by folding in the sides then rolling together.
- In a clean pan, add a little olive oil and place wraps in pan and brown until each side is golden brown, remove from pan and serve warm.
- To make the harissa tzatziki sauce, add all ingredients into a blender for a smooth sauce or add all ingredients into a bowl and mix together for a chunky sauce.
- Dip wraps in sauce or spoon into wraps before grilling if you want the sauce inside.