Harissa Chicken Wraps with Hummus


By Corinne

I am generally not one for buying spice blends, though I do enjoy when my friends visit exotic places and bring them back for me! Harissa is a Tunisian (though variants are found throughout north Africa and the Mediterranean) blend of of chilies, garlic and other spices such as mint. It’s often found as a paste rather than as the dry spice blend and either will work in this recipe. I picked up this Harissa blend on a bit of a whim, though I did receive a cookbook for Christmas that calls for harissa in a few recipes. I made my own wraps for this, but you can certainly use store bought tortillas or pita breads.

Makes: about 6-8 wraps

Time: about 30 minutes, more if you make your own flatbreads

You will need:

  • 2 boneless, skinless chicken breasts
  • about 1 tbsp of harissa spice blend
  • about 3/4 cup of hummus (mine was very garlicky!)
  • veggies you like- I used sprouts, tomatoes, avocado, cucumber and red onion- other options might include red peppers, lettuce, baby spinach, mushrooms or any other veg you like in a wrap
  • wraps or pitas (I found this was enough chicken to make about 7-8 wraps, but I used a lot of veg in my wraps) I used Homemade Flour Tortillas, but certainly store bought is fine

Sprinkle both sides of chicken with harissa spice. I cut my chicken breasts in half lengthwise as they were fairly thick and I wanted to reduce the cooking time. Set chicken aside and allow to marinate for a bit while you prep any of your veggies you will be using with your wraps.

Add a little oil to pan if necessary. Add chicken to pan and cook for 5-7 minutes on each side.  When chicken is fully cooked, remove from pan and slice into pieces about 1/2 inch thick. Since these wraps are delightful with the chicken warm or cold, you could certainly prep the chicken the day before, and they are awesome for lunch the next day.

To assemble, spread about 2 tbsp of hummus on centre of wrap (or more or less as you like it!) and place chicken and veggies of your choice down the middle. Fold up from the bottom, then wrap both sides around. You can pin it all together with a toothpick.






Gordon Ramsay Roasted Squash Hummus

I freely admit that I made this as an excuse to eat more of the yummy sour dough bread that I made (which paired perfectly by the way.  No pitas needed).  It was delicious and I would make it again.  It does make A LOT.  I threw some in the freezer for a hummus emergency.  You never know when you’ll have a hummus emergency.

Tahini is still hard to find these days.  If you can’t find any it’s available online, or you can substitute some toasted sesame oil or another nut butter.  For this I would go the sesame oil route.  I don’t like peanut-y hummus.

Your life will be a lot easier if you prep this completely before starting.  It also helps if you are angry because that is a LOT of seeds to crush with a mortar and pestle.  For the first time I find myself wanting to invest in a spice grinder.

I had to add a lot more lemon and salt for this to taste like hummus for me.  In the future I might add less squash, but it was still very delicious.

Gordon makes a Ras El Hanout Spice Blend.  I had to google it.  It’s a blend commonly used in North Africa and Morocco.  It’s delicious.  I want to put it on french fries…

You Will Need:

  • 1 butternut squash, about 2 lbs, peeled, seeded and cubed.
  • 2 garlic cloves (I used 4) peeled and smashed
  • 1 inch piece of ginger, peeled and finely chopped
  • Olive Oil
  • Sea Salt and Freshly Ground Pepper
  • 1 TBSP Tahini
  • One 14-ounce can of chick peas
  • Juice of 1/2 a lemon (I used the juice of a whole small lemon.  Start with half and adjust at the end)
  • Warmed or grilled pita bread or flatbread to serve.  I used sourdough.  It was divine.

For the Ras El Hanout Spice Blend

  • 1 Cinnamon Stick
  • 1 tsp cloves
  • 1 Tbsp coriander seeds
  • 1/2 Tbsp Fenugreek seeds
  • 1/2 Tbsp fennel seeds
  • 1 Tbsp Mustard Seeds
  • 1/2 Tbsp Cumin Seeds
  • 1 tsp paprika

Prepare The Spice Blend

Break the cinnamon stick into pieces.  Place in a dry pan with the cloves and seeds, toast over medium heat for about 1 minute  until aromatic and the seeds are popping.  Shake to keep from burning.

Once toasted, remove from heat and add the paprika.  Place in a spice grinder, blender, or mortar and grind until the mixture is a powder – sift if necessary.  This will keep for up to 3 months in an airtight container.

Preheat oven to 350F

Make The Hummus

In a large bowl mix the squash, garlic, and ginger with 2 tablespoons of olive oil and 1 tbsp of the spice blend.  Season with salt and pepper and scatter in a singer layer in a roasting pan.  Place in the preheated oven and cook for 30 min until tender.

Add the squash to a blender, add tahini, chickpeas, and a squeeze of lemon juice along with 2 tbsp of olive oil.  Blend until smooth.  Taste and adjust seasoning as necessary.  You might need some extra lemon juice.

Transfer to a bowl and sprinkle with a little of the spice mix.  Drizzle with olive oil and serve.

Watch Gordon make this here.

Let us know how you like it!