Harissa-baked chicken flatbreads

Name: Harissa-baked chicken flatbreads
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 150 g Fage Total 0% Fat Greek Yoghurt, plus 4 tbsp; 2 cloves garlic, crushed; 4 tsp Cooks' ingredients Harissa Paste; 1 lime, finely grated zest and juice; 4 chicken breast fillets, scored; 1 tbsp olive oil; 1 aubergine, diced; 1 courgette, diced; 1 tsp ground coriander; 2 Waitrose Love Life Tortilla Seeded Wraps; ½ x 28g pack fresh coriander, roughly chopped

Juicy chicken marinated in harissa and garlic, served in a warmed wrap.

4 out of 5 stars(1) Rate this recipe

Healthy

Serves4
CourseLunch
Prepare15 mins
Cook25 mins
Total time40 mins
Plusmarinating

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Ingredients

150g Fage Total 0% Fat Greek Yoghurt, plus 4 tbsp
2 cloves garlic, crushed
4 tsp Cooks' ingredients Harissa Paste
1 lime, finely grated zest and juice
4 chicken breast fillets, scored
1 tbsp olive oil
1 aubergine, diced
1 courgette, diced
1 tsp ground coriander
2 Waitrose Love Life Tortilla Seeded Wraps
½ x 28g pack fresh coriander, roughly chopped

Method

Preheat the oven to 200ºC, gas mark 6. Mix together the Greek yoghurt, garlic, harissa, lime zest and lime juice. Season and add the chicken, stirring until coated. Marinate for 10 minutes.
Place the chicken on a baking tray, spoon any excess marinade on top and bake for 25 minutes or until cooked through with no pink meat.
Meanwhile, heat the oil in a frying pan and cook the aubergine, courgette and ground coriander for 4–5 minutes until tender and golden brown. Warm the wraps, top with the vegetables, sliced chicken and extra yoghurt, then sprinkle with fresh coriander and serve with extra lime wedges.