We can’t get enough of these wraps filled with small pieces of spicy succulent chicken, potatoes, bell pepper, crispy salad and cooling yogurt. They are easy to make and packed with flavour, perfect for last minute get-togethers, picnics and lunchboxes.
These tasty wraps are great for eating indoors or out, easy weeknight dinners, movie nights, picnics, pool or beach parties, and they keep well in lunchboxes (pack the yogurt separately).
They are not too spicy and you can adjust the amount of red chilli pepper according to your taste.
Notes on the ingredients
Chicken – these wraps are made with chicken breast cut into small cubes so they cook quickly and the chicken carries the flavour of the marinade well.
The list of ingredients for the marinade is long-ish but all the flavours combine to develop a really delicious result!
You might already have most of these ingredients in the pantry except for the red pepper paste.
I have a recipe for roasted red pepper paste so you can easily make it at home. If you are short of time it can also be found in any supermarket selling European or Turkish groceries (its a commonly used ingredient in making Turkish kebabs).
Potatoes – select any type of floury, starchy potato, or an all rounder variety, as these become soft and fluffy when cooked e.g. Yukon Gold, Russet, King Edward, Maris Piper.
Tortillas – use your favourite tortillas, we like to use corn tortillas for this but you could also use piadina or any other kind of flatbread, even rotis.
Mix all the ingredients well in a large mixing bowl till the chicken, potatoes and peppers are evenly coated. Then cover and chill for at least 30 minutes or overnight.
Baking the chicken
Transfer the marinated ingredients to a large roasting pan, spreading it out so the pieces don’t overlap. To know why, see my post on why its best not to overcrowd a pan.
Bake in a moderate oven for 25-30 minutes or until the internal temperature of the chicken reaches 74°C or 165°F.
Cooking at this temperature will ensure the chicken and potatoes are properly cooked while the chicken remains succulent.
The tomato and red pepper pastes turn the chicken a reddish colour.
The assembled wraps (with the salad and yogurt) will keep for a day once properly wrapped and kept in the fridge.
Store any leftover chicken, potatoes and pepper in a sealed container in the fridge for up to 3 days and reheat thoroughly before using.
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Looking for dishes to go with these spicy chicken wraps? Try these:
⭐️ Are you making this recipe for Spicy Chicken Wraps? Do let me know how it turned out in the comments! And please give it a star rating below!
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Spicy Chicken Wraps
- 1 kilo chicken breast cut into small cubes
- 2 medium potatoes cut into small pieces
- 1 medium green bell pepper remove stem, seeds and membranes then cut into short strips
- 1 small onion diced small
- 2 tablespoons tomato paste
- 2 tablespoons roasted red pepper paste
- 245 grams yogurt 1 cup
- 2 cloves garlic small, sliced thinly
- 3 tablespoons olive oil
- 3 tablespoons apple cider vinegar
- 2 teaspoons smoked paprika
- 1 teaspoon red chilli pepper powder
- 1 teaspoon dried oregano
- ⅛ teaspoon dried rosemary
- ⅛ teaspoon dried thyme
- 1 teaspoon salt
Assembling the wraps
- a handful fresh parsley to garnish
- 120 grams yogurt ½ cup
- 1 tablespoon sumac for sprinkling
- 140 grams lettuce 2 cups, shredded
- 3 medium tomatoes chopped
- 3 tablespoons olive oil for drizzling
- 8 corn tortillas
- 1 kilo chicken breast, 2 medium potatoes, 1 small onion, 2 tablespoons tomato paste, 2 tablespoons roasted red pepper paste, 245 grams yogurt, 2 cloves garlic, 3 tablespoons olive oil, 3 tablespoons apple cider vinegar, 2 teaspoons smoked paprika, 1 teaspoon red chilli pepper powder, 1 teaspoon dried oregano, ⅛ teaspoon dried rosemary, ⅛ teaspoon dried thyme, 1 teaspoon salt, a handful fresh parsley, 1 medium green bell pepperMix all the marinade ingredients together in a large mixing bowl then add the chicken, bell pepper and potatoes, ensuring everything is well coated. Cover and chill for 30 minutes to overnight.
- Transfer the marinated chicken and vegetables to a large roasting pan and spread out evenly. Bake at 190°C fan/375°F for 25-30 minutes. If you have a cooking thermometer, it is done when the internal temperature of the chicken reaches 74°C or 165°F.
Assemble the wraps
- 120 grams yogurt, 1 tablespoon sumac, 140 grams lettuce, 8 corn tortillas, 3 medium tomatoesSeparate the wraps and on each, layer with a few salad leaves, baked chicken and vegetables, a drizzle of olive oil, a spoonful of yogurt, parsley and a sprinkling of sumac. Serve immediately.
- These wraps are made with chicken breast cut into small cubes so they cook quickly and the chicken carries the flavour of the marinade well.Adjust the amount of red chilli pepper according to your taste.
- If time is short to prepare the roasted red pepper paste, pick up a jar in a store selling European or Turkish groceries.
- Use floury, starchy potatoes or an all rounder variety, so they become soft and fluffy when cooked e.g. Yukon Gold, Russet, King Edward, Maris Piper.
- Leftovers – Cover and store leftover assembled wraps in the fridge for up to 24 hours. Any leftover chicken, potatoes and peppers will keep in a sealed box in the fridge for up to 3 days. Reheat throughly before serving.
The ingredients here on EOTF are set out in grams & milliliters and in US cups & spoons.