Harissa Chicken Wraps with Roasted Peppers, Feta, and Avocado Aioli

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Harissa Chicken Wraps with Roasted Peppers, Feta, and Avocado Aioli are a simple, fresh, and flavorful option for lunch or dinner. 

Harissa Chicken Wraps with Roasted Peppers, Feta, and Avocado Aioli | Bites of Bri

If you follow me on Instagram, then you may have seen that my obsession with Blogging Over Thyme’s Spicy Harissa Pizza with Spinach and Feta is real! I’m addicted! I’d been hearing all about harissa, which is a spicy Moroccan tomato sauce blend for years but I’d never seen it at the grocery store. I knew you could order it off Amazon but at that point, I just wasn’t that invested in trying it. To be honest, I had no idea what to expect.

Then, a few months ago, I was standing at the refrigerated case of Whole Foods deciding on my next hummus purchase when I saw…Harissa! At this point, I still didn’t have a specific recipe in mind, but now that I knew where to locate the mystical stuff, I knew I soon would.

Enter Blogging Over Thyme’s pizza recipe which quickly peaked my interest soon after being posted. It was all of my favorites combined with this new sauce: harissa! Back to Whole Foods I went in search of the harissa and after trying this pizza just once, I declared it my new favorite. That’s saying something considering how often we eat pizza around here.

Harissa Chicken Wraps with Roasted Peppers, Feta, and Avocado Aioli 3 | Bites of Bri

Since then, I’ve been trying harissa a variety of ways, but one of my favorite ways to enjoy it is as a marinade for chicken. You see, something magical happens when you combine the acidity of tomato based harissa with chicken, greek yogurt, and lemon and let it marinate for a few hours.

Harissa Chicken Wraps with Roasted Peppers, Feta, and Avocado Aioli 4 | Bites of Bri

These chicken wraps were a hit around here. First of all, I’m a huge fan of grilled meat skewers and these skewers (<–affiliate link) are my favorite. Instead of remembering to soak wooden skewers and then still experiencing them catching on fire, these skewers are super easy, extra long, and the meat comes off like butter! No really. A friend gave me these for our wedding and we use them at least once a week. We loooooove them.

Harissa Chicken Wraps with Roasted Peppers, Feta, and Avocado Aioli 2 | Bites of Bri

Anywho, the marinated chicken in this recipe is great in this sandwich, on salads, or however you choose to eat it. It’s deliciously tender and flavorful with just a kick of spice!

Harissa Chicken Wraps with Roasted Peppers, Feta, and Avocado Aioli 14 | Bites of Bri

Start by dicing the chicken into small bites sized pieces. Add the pieces to a large ziploc bag.

Harissa Chicken Wraps with Roasted Peppers, Feta, and Avocado Aioli 11 | Bites of Bri

Combine the yogurt, lemon, harissa, salt and pepper in a small bowl. Stir to combine. Add the harissa marinade to the bag of chicken. Zip the bag closed and then toss to combine making sure each piece is coated. Remove extra air from the bag and refrigerate for 4-24 hours until you’re ready to make the skewers and get grilling.

Harissa Chicken Wraps with Roasted Peppers, Feta, and Avocado Aioli 13 | Bites of Bri   Harissa Chicken Wraps with Roasted Peppers, Feta, and Avocado Aioli 12 | Bites of Bri

Preheat the grill. If you’re using wooden skewers, make sure they’ve soaked to avoid having them catch on fire. Add the meat to the skewers.

Harissa Chicken Wraps with Roasted Peppers, Feta, and Avocado Aioli 9 | Bites of Bri

Once the grill is preheated, spray with non-stick olive oil spray and add the skewers. Grill for 3-5 minutes a side (depending on the size of the chicken and how densely it is packed on the skewer). Using a spatula or tongs, rotate so that the other side grills the same amount.

Harissa Chicken Wraps with Roasted Peppers, Feta, and Avocado Aioli 8 | Bites of Bri

Once the chicken is cooked through, remove it from the grill and remove the chicken from the skewers.

Harissa Chicken Wraps with Roasted Peppers, Feta, and Avocado Aioli 7 | Bites of Bri

In the meantime, toast up some tortillas or wraps. You can either grill them or char them on your gas-fired burners.

To make the avocado aioli, add the avocado and Greek yogurt to a small food processor with the garlic powder and chili powder. Blend until smooth.

Harissa Chicken Wraps with Roasted Peppers, Feta, and Avocado Aioli 15 | Bites of Bri

Add a dollop of the avocado aioli to each tortilla, followed by a few pieces of chicken, roasted red pepper strips, and a little crumbled feta.

Harissa Chicken Wraps with Roasted Peppers, Feta, and Avocado Aioli 6 | Bites of Bri

Roll and serve!

Harissa Chicken Wraps with Roasted Peppers, Feta, and Avocado Aioli | Bites of Bri

Harissa Chicken Wraps with Roasted Red Peppers, Feta Cheese, and Avocado Aoili

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Yield: 4 large wraps

Harissa Chicken Wraps with Roasted Peppers, Feta, and Avocado Aoili are a simple, fresh, and flavorful option for lunch or dinner.

Ingredients

  • 2 chicken breasts, cubed
  • ¾ cup non-fat Greek yogurt
  • 2 tbsp harissa
  • ½ lemon, juiced
  • 2 tsp garlic powder
  • ¼ tsp salt
  • 1/8 tsp pepper
  • 1 avocado
  • ¾ cup non-fat Greek yogurt
  • ½ tsp garlic powder
  • ¼ tsp salt
  • ¼ tsp chili powder
  • ½ lime, juiced
  • 1/3 cup feta cheese crumbles
  • 2 fresh or jarred roasted red peppers for topping
  • 4 tortillas or wraps for serving

Instructions

  1. Start by dicing the chicken into small bites sized pieces. Add the pieces to a large ziploc bag.
  2. Combine the yogurt, lemon, harissa, salt and pepper in a small bowl. Stir to combine. Add the harissa marinade to the bag of chicken. Zip the bag closed and then toss to combine making sure each piece is coated. Remove extra air from the bag and refrigerate for 4-24 hours until you’re ready to make the skewers and get grilling.
  3. Preheat the grill.
  4. If you’re using wooden skewers, make sure they’ve soaked to avoid having them catch on fire. Add the meat to the skewers.
  5. Once the grill is preheated, spray with non-stick olive oil spray and add the skewers. Grill for 3-5 minutes a side (depending on the size of the chicken and how densely it is packed on the skewer). Using a spatula or tongs, rotate so that the other side grills the same amount.
  6. Once the chicken is cooked through, remove it from the grill and remove the chicken from the skewers.
  7. In the meantime, toast up some tortillas or wraps. You can either grill them or char them on your gas-fired burners.
  8. To make the avocado aioli, add the avocado and Greek yogurt to a small food processor with the garlic powder and chili powder. Blend until smooth.
  9. Add a dollop of the avocado aioli to each tortilla, followed by a few pieces of chicken, roasted red pepper strips, and a little crumbled feta.
http://bitesofbri.com/2014/06/harissa-chicken-wraps-roasted-peppers-feta-avocado-aoili/

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Comments

  1. says

    Bri, these chicken wraps looks divine! I wish I could sample right now (even for breakfast). The chicken just looks so tender, I really like how you used the skewers to grill. Mine always get so burnt! yikes.
    I think the roasted peppers really make it for me too. Never heard of harissa… this will be new for me. But the combination of flavor is so creative…can’t wait to try. I love wraps and wraps are actually really easy for kids to eat because they can feed themselves! Luckily, my kids are very adventurous eaters =)

    • Bri says

      Laura, the chicken is so tender in this recipe! I used the leftover harissa chicken in salads all week and it was delicious. I know you’ll love these. The harissa can have a little kick depending on which brand you buy, so just be advised in case the one you buy is on the spicier side :)

  2. says

    Cava has the BEST harissa! Seriously. So ridiculously good. Now you just need to try (or recreate) their crazy feta and your life will be complete.

    So, so happy to hear that you love the pizza! This chicken sounds fabulous as well! Great idea to use the harissa as a marinade–definitely need to do that next.

    • Bri says

      Laura, thanks! Crazy feta? I’m intrigued! Sounds like I’ll be making a trip to WF today so I can try that. Harissa makes a great marinade!

  3. says

    I’ve never cooked with harissa!! This looks intriguing to me because i’ve never had all these flavors together…sounds like a lovely lunch Bri! Anything with avocado and feta…sold. I’ve been eating so much of both of them lately! Thanks for sharing lady 😀

    • Bri says

      Kelly, thanks! You will not be disappointed. Feta + Avocado = Awesome Flavor Combo plus the harissa adds a little kick. Have a good weekend!

  4. Lindsay says

    These caught my attention immediately, I have the chicken marinating right now, can’t wait to make them tonight !! :)

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