These wraps are filled with small pieces of spicy succulent chicken, potatoes, pepper, crispy salad and cooling yogurt. They are easy to make and packed with flavour, perfect for last minute get-togethers, picnics and lunchboxes.
Course Dinner, Lunch, lunch box
Keyword chicken breast recipe, Spicy chicken wraps
Mix 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.
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 pepper
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
Separate 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.