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Harissa-baked chicken flatbreads
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150g Fage Total 0% Greek Yoghurt, plus 4 tbsp
2 cloves garlic, crushed
4 tsp Cooks’ Ingredients Harissa Paste
Finely grated zest and juice of 1 lime
4 chicken breast fillets, scored
1 tbsp olive oil
1 aubergine, diced
1 courgette, diced
1 tsp ground coriander
4 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
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.
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:
This recipe was first published in December 2015.