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.
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!
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
- 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
- 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!