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Harissa-baked chicken flatbreads - new recipe

Harissa-baked chicken flatbreads

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

4 out of 5 stars(1) Rate this recipe
  • Serves4
  • CourseLunch
  • Prepare15 mins
  • Cook25 mins
  • Total time40 mins
  • Plusmarinating

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  • 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


  1. 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.

  2. 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.

  3. 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.

Cook’s tip

This can also be made with halloumi for a meat-free version. Simply use in place of the chicken and griddle for 2 minutes on each side.


Typical values per serving when made using specific products in recipe


2,240kJ/ 531kcals



Saturated Fat












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4 out of 5 stars1 rating