Moroccan Chicken Kabob Wrap

Preparation 10 min
Total 25 min
4 Servings

Sweet and smoky Harissa paste gives this Moroccan Chicken Kabob Wrap its exotic flavour. Served on a Dempster’s® Original 10” Tortilla and loaded with veggies and a dollop of yogurt, it's a delicious sandwich for lunch or a light dinner. Serves four.

Copié dans le presse-papiers


  • 2 Dempster’s® Original 10” Tortillas
  • 1 lb (500 g) boneless skinless chicken breasts,
  • cut into 1-inch (2.5 cm) cubes
  • 4 tsp (20 mL) harissa paste
  • 1 tbsp (15 mL) olive oil
  • 1 tsp (5 mL) salt
  • 1 cup (250 mL) chopped cucumber
  • 1 cup (250 mL) chopped tomato
  • 1/4 cup (60 mL) chopped red onion
  • 1 tbsp (15 mL) chopped fresh parsley
  • 1/4 cup (60 mL) 2% plain Greek yogurt
  • Lemon wedges, for serving


  1. Preheat grill to medium-high heat; grease grate well. Toss together chicken, harissa paste, olive oil and salt; thread chicken onto 4 skewers. Let stand for 10 minutes. Grill chicken for 5 to 7 minutes per side or until cooked through.
  2. Place tortillas on clean work surface; divide chicken, cucumber, tomato, red onion, parsley and yogurt among tortillas. Fold up bottom of tortillas over filling, then fold in sides and roll up tightly. Serve with lemon wedges.

Tip: Substitute mild Indian curry paste for the harissa if desired.