Moroccan Chicken Wraps
These Moroccan Chicken Wraps are a quick, flavorful option when you want something different without a lot of extra work. The chicken is seasoned with warm spices, cooked quickly in a skillet, and wrapped up with creamy hummus and crisp greens for a meal that feels satisfying but still light.
Servings: 2
Ingredients
- 10 oz chicken breast or thigh fillets sliced
- 1 tsp paprika
- 1 tsp ground cumin
- 1 tsp ground cinnamon
- Salt and black pepper to taste
- 1 tbsp olive oil
- 2 large tortillas
- 4 tbsp hummus
- A handful of lettuce or mixed greens
Instructions
- Cut chicken into thin strips so it cooks quickly and evenly.
- In a small bowl, mix paprika, cumin, cinnamon, salt, and pepper. Toss chicken until well coated.
- Heat olive oil in a skillet over medium heat. Add chicken and cook for 6–8 minutes, stirring occasionally, until cooked through and lightly browned.
- Spread 2 tablespoons of hummus onto each flatbread. Add lettuce or greens, then top with the warm chicken.
- Roll tightly into wraps. Toast in a dry skillet for 1–2 minutes per side if you want a lightly crisp exterior.
- Slice in half and serve warm, or wrap in foil for later.
Notes
Slice the chicken against the grain for more tender bites.
Don’t overcrowd the pan — cook chicken in batches if needed.
Toasting the wraps helps them hold together better, especially for meal prep.