High Protein Harissa Chicken Wraps with Garlic Aioli

18th September 2024

These high protein harissa chicken wraps are a flavourful and nutritious option, packed with tender chicken and healthy fats. Made with homemade wraps that uses just 3 simple ingredients. Finished with a creamy garlic aioli for an extra tangy flavour.

Dinner / Wraps

Benefits

  • Naturally high in protein and healthy fats

  • Homemade and unprocessed wraps

  • Quick and easy to make, great for meal prep

Time - approx. 1 hour

Serves - 2

Ingredients

High Protein Harissa Chicken Wraps with Garlic Aioli

Serves 2 (4 Wraps)

Chicken Thighs

  • 2 Boneless Chicken Thighs

  • 1 Tbsp Greek Yoghurt

  • 1/4 Lemon, juiced

  • 1 Tsp Harissa Paste

  • 1/4 Tsp Smoked Paprika

  • 1/4 Tsp Chilli Powder

  • 1/4 Tsp Dried Parsley

  • Salt + Ground Black Pepper, to taste

Garlic Aioli

  • 2 Tbsp Greek Yoghurt

  • 2 Tbsp Full Fat Mayonnaise* (full fat mayo has more flavour + contains fewer artificial additives and preservatives)

  • 1/4 Lemon, juiced (skip if you don’t want it tangy)

  • 2 Cloves Garlic, grated

  • Some Fresh Parsley, finely chopped

  • Some Fresh Dill, finely chopped

  • Some Fresh Chives, finely chopped

  • 1 Red Chilli, thinly sliced

  • Salt + Ground Black Pepper, to taste

* I also like to replace the mayo with cottage cheese for extra protein!

Halloumi

  • 4 1/2” Thick Slices of Halloumi, cut into halves, making 8 sticks

  • 1 Tbsp Butter (to pan fry your halloumi)

Protein Wraps

  • 160g Faye Plain Yoghurt (any fat % will do) *

  • 160g Plain / Self Raising Flour *

  • Extra Flour, for rolling

  • 1 Tsp Salt

  • 2 Tsp Butter, for cooking (1/2 tsp butter per wrap)

* If you don’t have any Faye yoghurt on hand, you can use Greek Yoghurt, this will just mean less protein and there is a slight different in flavour and texture (less chewy).

* Both options will work, but using self raising flour will make the dough puff up slightly, resulting in a light and fluffy texture, whereas, plain flour will create a denser, flatter flatbread.

Toppings

  • Pickled Red Onion *

  • Fresh Parsley

  • Fresh Chives

  • Hot Sauce (optional), I like using the Cholula Original/Chipotle Mexican Hot Sauce

* For Quick Pickled Red Onions, combine 1/2 thinly sliced red onions, 1/2 white vinegar, 1/4 cup warm water, 1/2 tbsp salt, some whole peppercorns and fresh herbs

Instructions

Harissa Chicken

  1. If you’re using an oven, preheat at 160°C (gas mark 3).

  2. Wash and clean 2 boneless chicken thighs. Pat dry to get rid of excess water.

  3. Add the remaining ingredients for the chicken thighs and mix until well combined. Let this marinate for at least 15 minutes. In the meantime, you can make your garlic aioli and cook your halloumi.

  4. After marinating, cook your chicken in the oven/air fryer at 160°C (gas mark 3) for approx. 18-20 minutes*, flipping half way. Make your protein wraps whilst your chicken is cooking. Once cooked let it cool down for a minutes before cutting into strips.

    I recommend using a food thermometer for the perfect juicy chicken - let your chicken reach 74°C.

    * Cooking time will vary depending on the size and thickness of your chicken thighs and the oven.

Marinated Chicken

Garlic Aioli

  1. In a bowl, combine all the ingredients for the garlic aioli and mix until well combined. Set to one side.

Halloumi

  1. Heat a pan over low heat and add 1 Tbsp of butter. Once the butter has melted, cook the halloumi for 2 minutes on one side, then flip and cook for about 3 minutes on the other side, until golden.

    Cooking on low heat helps prevent the halloumi from becoming too crispy, keeping it soft on one side

Pan fried halloumi
Pan fried halloumi

Protein Wraps

  1. In a mixing bowl combine 160g faye plain yoghurt, 160g plain/self raising flour and 1 Tsp salt.

  2. Mix with a spoon till it becomes crumbly (add a little more flour if it’s too sticky).

  3. Flour your hands and surface, then knead the dough for 2 minutes, stretching it outwards and folding it back in on itself.

  4. Divide the dough into quarters and form 4 balls.

  5. Flour your rolling pin and roll out each dough ball into 4 thin, medium sized wraps. The dough may be stretchy, but keep rolling, and it should become thin enough.

  6. Heat a large, flat pan (a tawa pan works well) over low heat and add 1/2 Tsp of butter. Once the butter has melted, cook each wrap for 2-3 minutes on each side until golden and slightly crispy. Repeat with the remaining 3 wraps.

Plating up

  1. On a wrap, spread on some garlic aioli, add 2 sticks of halloumi and some chicken thigh strips. Top with pickled red onion, freshly chopped parsley and chives, and drizzle some hot sauce (optional but a fav!). Repeat with the other 3 wraps and enjoy!