This juicy, flavorful Moroccan chicken wrap is the perfect grab-and-go meal with a healthy slant and flavors that are absolutely mouthwatering. Prepared with chicken marinated in a combination of aromatic spices, plus a saucy, savory eggplant and tomato chutney and a spicy hummus spread, this chicken wrap recipe with Moroccan flair packs a ton of flavor in each delectable bite!
A Chicken Wrap with a Spicy Moroccan Twist
Light meals brimming with spices and lots of colors and textures have always been very irresistible to me.
For me, a perfect little “light meal” is my juicy and flavorful Moroccan chicken wrap with flavors of savory garlic and aromatic spices, such as cumin, paprika, cinnamon, ginger and turmeric, all tied together with a spicy hummus spread and a warm, savory chutney made with caramelized eggplant, tomatoes and onions—mouthwatering indeed!
Each component on its own is utterly delicious, but put them all together and you have this unique and delicious Moroccan chicken wrap that's an ideal grab-and-go meal to enjoy for lunch, or even as a light dinner!
My Moroccan Chicken Wrap Recipe with eggplant and tomato Chutney
This Moroccan chicken wrap is prepared on the stove top using a grill pan to grill the chicken and a skillet to caramelize the eggplant and prepare the chutney.
For best flavor, I like to marinate the chicken breast pieces for at least 20 to 30 minutes (or even overnight, if preparing ahead).
While the chicken marinates, I prepare the easy eggplant and tomato chutney to then spoon over top of the grilled, smokey chicken for rich and earthy flavor.
And rather than simply using mayo as the spread for this wrap, I kick things up with even more flavor by preparing a quick, spicy hummus to slather onto my flatbread and tie everything together with mouthwatering results!
Here's a sneak peek at my Moroccan chicken wrap recipe: (or just jump to the full recipe...)
- To get started, I toss my chicken with my marinade ingredients, then thread the chicken onto skewers and allow them to marinate for at least 20 to 30 minutes.
- While the chicken marinates, I prepare my eggplant and tomato chutney, and keep that warm.
- Next, I prep my spicy hummus to have ready as the tasty spread for this chicken wrap.
- I grill my chicken skewers until the chicken is tender, juicy, charred and cooked through. I then remove the skewers.
- To build my Moroccan chicken wrap I generously spread the spicy hummus over warm flatbread, then add some of the grilled chicken pieces, top with a couple yummy spoonfuls of the warm eggplant and tomato chutney. I carefully wrap everything up (using parchment paper or foil, if needed, to make the wrapping easier).
- I serve the wrap with some pita chips on the side, and enjoy.
Recipe
Moroccan Chicken Wrap
by Ingrid Beer
This deliciously spiced Moroccan chicken wrap is layered with a spicy hummus spread plus a warm, savory eggplant and tomato chutney!
Category: Sandwich
Cuisine: Moroccan
Yield: Serves 4
Nutrition Info: 712 calories per serving
Prep Time: 30 minutes
Cook time: 30 minutes
Total time: 1 hour
Chicken Wrap Ingredients:
- 2 skinless & boneless chicken breasts, cut into bite-size chunks
- Olive oil
- Salt
- Black pepper
- 2 cloves garlic pressed through garlic press
- 1 teaspoon lemon zest
- 1 teaspoon lemon juice
- ¼ teaspoon paprika
- ⅛ teaspoon ground cinnamon
- ⅛ teaspoon ground ginger
- ⅛ teaspoon ground cumin
- ⅛ teaspoon turmeric
- Pinch cayenne pepper
- 4 pieces of flatbread, lavash or pita bread
eggplant and tomato Chutney Ingredients:
- Olive oil
- 1 small onion, quartered and sliced
- Salt
- Black pepper
- 2 small Japanese eggplants, or 1 very small globe eggplant, diced into small pieces (about 1 ½ cups worth)
- 3 Roma tomatoes, diced into small pieces
- 2 cloves garlic, pressed through garlic press
- 1 tablespoon fresh chopped mint
- ½ teaspoon lemon juice
Spicy Hummus Spread Ingredients:
- 1 (15 oz) can garbanzo beans, drained and rinsed
- 1 clove of garlic
- 1 ½ tablespoons of lemon juice
- ½ teaspoon lemon zest
- ¼ teaspoon plus a pinch salt
- ¼ teaspoon ground cumin
- ¼ teaspoon paprika
- Pinch cayenne pepper
- ¼ cup plus 1 tablespoon olive oil
- Begin by gathering and prepping all of your chicken wrap ingredients according to the ingredient list above to have ready and organized for use.
- Place the chunks of chicken into a bowl, and add about 1 to 2 tablespoons of the olive oil. Next, add a couple of pinches of salt and black pepper, and the rest of the ingredients up to and including the pinch of cayenne pepper, and toss the ingredients well to coat.
- Skewer the chicken pieces as equally as possible onto wooden or metal skewers. Set the chicken aside to marinate for 20 to 30 minutes, or even overnight if you're doing this ahead.
- While the chicken marinates, gather and prep your ingredients for the eggplant and tomato chutney according to the ingredient list above to have ready and organized for use.
- To prep the chutney, place a large, non-stick skillet over medium-high heat, and add in about 3 tablespoons of the olive oil. Once the oil is hot, add in the sliced onions, plus a pinch of salt and pepper, and saute for about 5 to 6 minutes until a light, golden-brown.
- Next, add in the diced eggplant, plus a pinch of salt, and saute it with the onion for about 2 to 3 minutes, or until a light golden-brown and slightly tender (add more olive oil if the mixture seems dry).
- Add in the diced Roma tomatoes, plus another small pinch of salt and pepper, and saute the mixture for about 8 minutes, or until everything begins to break down and resemble a “jam” or a chutney, and is a deeper golden-brown.
- Finally, add in the garlic, and saute for an additional 2 minutes, and finish the chutney with the lemon juice and the fresh mint, plus another drizzle of olive oil to make it glossy and rich. Check to see if additional salt and pepper is necessary, then set aside and keep warm until ready to use.
- Next, gather and prep all of your ingredients for the spicy hummus spread according to the ingredient list above to have ready and organized for use.
- To prepare the spicy hummus spread, place all the ingredients up to and including the pinch of cayenne into the bowl of a food processor, and process for several moments until mostly smooth. With the processor running, slowly add in the olive oil and process until the spread is very smooth, scraping the sides down if necessary.
- Transfer the hummus spread into a bowl or container, and set aside until ready to use.
- To grill the chicken, heat a grill pan until hot and place the skewers into the pan to grill for a few minutes per side, or until the chicken is slightly charred and cooked through. Place onto a platter to hold.
- To assemble the Moroccan chicken wrap, spread a generous amount of the spicy hummus spread over each of the 4 pieces of flatbread (if making all four at once). Next, slide the chicken pieces off of the skewer in a row in the center of each wrap (1 skewer per wrap), and top the chicken with a couple of spoonfuls of the eggplant and tomato chutney.
- Bring the two sides of the flatbread together, and secure with toothpicks if needed, or wrap in parchment paper to hold the wrap together while you enjoy.
Tips & Tidbits for my Moroccan Chicken Wrap recipe:
- Fresh spices for best flavor: Because I cook with lots of spices, I am always buying fresh spices and not keeping older jars hanging out in my spice cabinet. The best flavor will always come from fresh spices. So if possible, make sure that what you're seasoning with has the best, freshest flavor possible.
- Chicken breasts cut into chunks: For this recipe I am using two skinless, boneless chicken breasts that I'm cutting into small, bite-size pieces. This makes it easier to thread onto wooden (or metal) skewers, each skewer being the perfect amount for one wrap. You can also sub chicken thighs, if desired, or chicken tenderloins, which are smaller. Just use about a pound of chicken, in that case.
- Homemade spicy hummus, or use store-bought for a short cut: Nothing beats the flavor and texture of homemade hummus, in my opinion. It's just far superior, and often has a lot more flavor! However, feel free to use a good quality store-bought hummus to save yourself time. You can even add some of the seasoning in the recipe to it to jazz it up, if desired.
- Flatbread, lavash, or pita for wraps: I love Middle Eastern flatbread for this wrap, but you can sub lavash or even pita bread, if desired—they all make great wraps, so feel free to choose your favorite.
Craving more cozy and mouthwatering wrap recipes? Check our this Grilled Lemon Chicken Flatbread Wrap, this Crispy Chicken Wrap, this Salmon Wrap, this Falafel Wrap, or these Chicken Kebab Wraps with Easy Tzatziki Sauce!
Cook's Note: This recipe was originally published in 2013, and has been updated with even more love!
Lisa (panning The Globe)
Wow - Everything about this wrap looks so good! The eggplant tomato chutney is something I'd like to have in my fridge at all times - to put on everything. Great recipes. Found you on Foodgawker.
The Cozy Apron
Thanks, Lisa!
Kevin @ Closet Cooking
Those are some tasty looking wraps!
The Cozy Apron
Thanks Kevin! Nice to have you stop by!
Ashlynne
Just made this for supper and it was SO good!! I used store bought hummus and made the chutney without eggplant and it was delicious. It’s definitely going in the rotation 🙂
The Cozy Apron
Ashlynne, thanks so much for sharing this with me!
I happen to love this wrap, with all of its warm, spices and flavors, so it made me very happy to read that you enjoyed it so much as well. Honored to have it go into your meal rotation! 🙂
May you enjoy it for a long time to come and find lots of comfort and nourishment in it. Happy cooking!
Amallia eka
yummm the wraps looks really delicious, great idea for dinner
Gillian @GlobalBookshelf
I made this tonight and WOW it was good! I used ready made hummus and tortilla wraps instead of pita...awesome!
The Cozy Apron
Hi there Gillian! Thanks so much for coming back to share what you thought of the recipe - the ready-made hummus is a good short-cut, and the tortilla wraps are a nice substitution. Glad you enjoyed this!
Meg
I saw your recipe on Foodgawker when I was looking for something to put in pita bread I had just bought. Made your recipe and it was awesome! Thanks!
The Cozy Apron
Hi Meg! Talk about perfect timing with the pita! 🙂 Glad you enjoyed...
Megan
Wow - I am eating this right now and it is SO good! Absolutely delicious recipe!
Thanks!
The Cozy Apron
Thanks, Megan - glad you liked! (Hope you didn't get any schmutz on your keyboard, haha!)
Lynsey
Yum yum, absolutely delicious. Will defo be making these again.
The Cozy Apron
Great Lynsey! Thanks...
Sami
can i use regular eggplant?
The Cozy Apron
Absolutely, Sami! Just pick a very small one. 😉
Jimena
Hi Lisa!! The recipe looks awesome, I'm going to try it on Friday. Do you think some tzaziki would go well with it? What would you suggest as a side dish? And arugula salad with something else?
I love your cooking, it's very inspiring! Thanks a lot and greetings from Argentina.
The Cozy Apron
Hi there! Yes - an arugula salad would be delicious with this! I hope you enjoy preparing this recipe. Thanks for visiting from Argentina! 😉
Garre Martin
That was really delicious, I just made it for dinner and my husband and I loved it! I think from now on I will make my own hummus. Yum!
The Cozy Apron
Hi Garre! Yeay - glad you both enjoyed your din! And I'm so happy to read that perhaps you'll be making your own hummus from now on; this recipe had sort of a "quick" version, but if you'd like a bit of a more "formal" one that I have here on the site, give this one a try - it's yummy! https://thecozyapron.com/cozy-cameo-when-pita-met-humus/ Thanks for stopping by...
Scott
Just got done having seconds on these, and they are...DELICIOUS! Love the combination of all the different flavors! Thanks for the great recipes, I'll be checking back for more 🙂
The Cozy Apron
Scott, thank you so very much for your comments! Glad you enjoyed, and I do indeed hope that you get the chance to check out some more of the recipes to prepare. Thanks for sharing with me!
Alexis @ Upside Down Pear
I've never attempted Moroccan food before, but I love all the spices you've mentioned. I'm definitely going to have to try these as they sound amazing!!
Susanne
lovely recipy, everything well balanced and perfect dressing. Tried with homemade pitta well worth it. Eggplant chutney super delicious. Thank you.
The Cozy Apron
Susanne, I really appreciate your comments. Thank you, and I'm glad you enjoyed!
Christine
I found this recipe wanting to use some leftover eggplant I had used the day before to make a wonderful minestrone soup from finecooking.com I had all the primary ingredients on hand except I didn't have lemon zest and also used whole wheat tortillas, already in the frig and pre-made hummus. I love finding recipes that use up the ingredients in my frig with minor changes so not to let food go to waste. I will make these again and will make the extra effort to run to the local Greek restaurant to get fresh pita bread.
The Cozy Apron
Hi Christine, that truly is an awesome thing when good food, already in your fridge, can be plugged into another recipe to make another tasty meal. So glad you enjoyed this! Thanks for your comments.
Tim
I absolutely loved this recipe! My girlfriend said if I keep putting that on the table, she might just have to marry me. Also I loved this hummus recipe! Normally I'm not a fan but since I could spice it up and slightly cut down the olive oil, it's now my favourite dip. And I will be trying the chutney on burgers later in the week, I'm super excited. Thanks for a top shelf meal to celebrate our 9monthiversary
The Cozy Apron
Hi Tim, that's music to my ears! So glad you had such a good experience with the recipe, and that you even feel like you ended up with a go-to hummus recipe, as well! Congrats on your 9 month anniversary—what a lovely thing that you prepared this meal for your special lady. 😉
Becca
This was delicious! We love moroccan food and do a lot of tagines etc and this is a tagine in a wrap!
Really amazing, love your site xo
The Cozy Apron
Becca, your comment put a bit smile on my face! Thanks so much for sharing your experience with these tasty wraps, and I truly hope you continue to find more recipes to try your hand at and be comforted by. Thanks for your readership, and happy cooking!
Melissa
Ingrid, oh my goodness, this meal is delicious! Every part of it is great, but all the parts together...let's just say there were no leftovers, ha. I had to make a few changes based on the current circumstances and what's available (dried mint, canned tomatoes) and the weather (baked, then broiled chicken), but otherwise I made no changes. Thanks for filling our bellies again. Best wishes to you and yours, especially right now...Love, Melissa
The Cozy Apron
Melissa, so glad you all enjoyed these wraps—I love it when there are no leftovers, haha!
Wonderful substitutions/tweaks...
Please know what a pleasure it is for me to have some small part in "filling your bellies" with these recipes. It is an honor, and I am so grateful that you come back to share your experiences with me.
Much love, and happy cooking to you!
Cynthia
This was delicious! Instead of serving this as a wrap, I served in a bowl over farro (as the base), with huge dollops of the hummus and chutney, and the chicken pieces. Definitely making this again. Thank you for sharing your recipe. Also - I doubled the chutney to have some leftover to serve with salmon tomorrow.
The Cozy Apron
Cynthia, that sounds absolutely delicious! Having this recipe as a "bowl" with the farro as a base it fantastic, and a fun way to enjoy the flavors. Glad you made extra of the chutney, too! 😉 (And if you enjoy bowl recipes, you may be interested in my sweet potato bowl with carne asada, or my chicken burrito bowl, both of which come with a mouthwatering sauce!)
Cynthia
Thank you so much for the additional links.