Spicy Harissa Chicken Wraps That Wow in Just 35 Minutes

Name: Spicy Harissa Chicken Wraps That Wow in Just 35 Minutes
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Middle Eastern
Ingredients: 2 boneless, skinless chicken Fillets; 2 tbsp harissa paste; 1 tbsp olive oil; 1 tsp ground cumin; 1/2 tsp salt; 4 large tortillas; 1 cucumber, thinly sliced; 1/2 red onion, thinly sliced; 1/4 cup plain yogurt; 1 tbsp lemon juice; 1/4 cup fresh cilantro, chopped

By:

Christina R. Jones

June 12, 2025

Spicy Harissa Chicken Wraps with Cucumber Slaw

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Oh my gosh, you have to try these Spicy Harissa Chicken Wraps with Cucumber Slaw! They’re my go-to when I want something packed with flavor but don’t feel like spending hours in the kitchen. The smoky heat from the harissa paste paired with that cool, crunchy slaw? Absolute perfection. I first made these on a whim when friends dropped by unexpectedly, and now they beg me to make them every time they visit.

What I love most is how simple they are – just marinate, grill, and assemble. No fancy techniques, just big, bold flavors that come together in about 30 minutes. The contrast between the spicy chicken and refreshing slaw makes every bite exciting. Trust me, once you try this combo, you’ll be hooked!

Why You’ll Love These Spicy Harissa Chicken Wraps

Let me count the ways these wraps will become your new favorite lunch:

Quick magic: From fridge to table in 35 minutes flat – faster than waiting for takeout!
Flavor fireworks: That harissa marinade gives the chicken such deep, smoky heat you’ll keep sneaking bites while assembling.
Perfect balance: The cool cucumber slaw cuts through the spice like a refreshing breeze on a hot day.
No-fuss assembly: Even my kitchen-averse brother can roll these up without disaster (mostly).
Endless adaptability: Swap ingredients based on what’s in your fridge – it’s practically foolproof!

Spicy Harissa Chicken Wraps with Cucumber Slaw - detail 1

Ingredients for Spicy Harissa Chicken Wraps

Here’s everything you’ll need to make these flavor-packed wraps (I promise it’s all simple stuff!):

2 boneless, skinless chicken fillets (about 1 lb total – we’ll slice them thin after cooking)
2 tbsp harissa paste (the star of the show! More on spice levels below)
1 tbsp olive oil (extra virgin if you’ve got it)
1 tsp ground cumin (that earthy warmth makes all the difference)
1/2 tsp salt (I use kosher – adjust to taste)
4 large tortillas (the burrito-sized ones work best for rolling)
1 cucumber, thinly sliced (I leave the peel on for color and crunch)
1/2 red onion, thinly sliced (soak in cold water for 5 minutes if you want less bite)
1/4 cup plain yogurt (Greek yogurt gives a thicker slaw – see notes!)
1 tbsp lemon juice (fresh squeezed tastes brightest)
1/4 cup fresh cilantro, chopped (pack it lightly when measuring – stems are fine!)

Ingredient Notes & Substitutions

Harissa paste: This North African chili paste comes in mild to nuclear heat levels. I use medium-spicy – adjust to your taste buds! Can’t find it? A mix of 1 tbsp tomato paste + 1 tsp smoked paprika + 1/2 tsp cayenne makes a decent quick substitute.

Yogurt choices: Greek yogurt makes a thicker, creamier slaw, while regular yogurt gives a lighter texture. Dairy-free? Coconut yogurt works surprisingly well here!

Lemon juice: Lime juice makes a nice twist if that’s what you’ve got. And if you’re out of fresh citrus, 1/2 tsp vinegar (white wine or apple cider) plus a pinch of sugar can pinch-hit in a pinch.

How to Make Spicy Harissa Chicken Wraps

Okay, let’s get cooking! These wraps come together in four simple steps – I promise it’s easier than it looks. The key is taking your time with each step to build those amazing layers of flavor.

Step 1: Marinate the Chicken

First, grab a medium bowl and whisk together that gorgeous harissa paste, olive oil, cumin, and salt until it looks like a smooth, spicy paste. Now here’s my trick: pat your chicken fillets dry with paper towels first – this helps the marinade stick better. Plop the chicken into the bowl and use your hands (or a spoon if you’re squeamish) to coat every inch of those fillets. Really massage it in there!

Let it sit for at least 15 minutes at room temperature – this lets the flavors sink in without making the chicken mushy. If you’re prepping ahead, you can refrigerate it overnight (the flavors get even deeper!), but bring it back to room temp before cooking.

Step 2: Cook the Chicken

Heat your grill pan or skillet over medium-high heat – you want it nice and hot so we get those beautiful char marks. No oil needed since our marinade has oil in it! Carefully lay the chicken in the pan and resist the urge to move it around – let it develop that crust for about 6-7 minutes per side.

How do you know it’s done? The chicken should feel firm when pressed lightly, with no pink in the center when you make a small cut. If you’re fancy with a thermometer, we’re aiming for 165°F internally. Transfer to a cutting board and let it rest for 5 minutes – this keeps all those juices inside where they belong!

Step 3: Prepare the Cucumber Slaw

While the chicken rests, let’s make that refreshing slaw. In a large bowl, combine your cucumber slices, red onion, yogurt, lemon juice, and cilantro. Give it a gentle toss – we want everything coated but not smashed to bits. Taste and add a pinch of salt if needed. Pro tip: if you’ve got time, pop this in the fridge for 10 minutes to let the flavors mingle and the veggies stay extra crisp.

Step 4: Assemble the Wraps

Time for the fun part! Warm your tortillas slightly – 10 seconds in the microwave or 30 seconds in a dry pan makes them pliable and less likely to tear. Slice your rested chicken into thin strips against the grain – this keeps it tender in every bite.

Lay out a tortilla and pile on some chicken strips, then top with a generous scoop of slaw. Don’t overstuff or you’ll have a wrap explosion! Fold the sides in slightly, then roll tightly from the bottom up, tucking as you go. If you’re taking these to go, wrap them in parchment paper and twist the ends – keeps everything neat until you’re ready to devour!

Tips for Perfect Spicy Harissa Chicken Wraps

Alright, here are my hard-earned secrets for wrap success (learned from many messy trial runs!):

Control the heat: Start with 1 tbsp harissa and taste – you can always add more spice after marinating if you’re feeling brave!
Dry chicken = better marinade: Always pat those fillets dry with paper towels first – it helps the flavors stick like glue.
Chill the slaw: Let it sit in the fridge for 10 minutes while the chicken cooks – the cucumbers stay crisp and the flavors bloom.
Warm tortillas are flexible friends: Just 10 seconds in the microwave prevents those annoying cracks when rolling.
Slice against the grain: Makes every bite of chicken impossibly tender – look for those parallel lines and cut across them.

Oh, and don’t stress if your first wrap is messy – mine always are! The taste makes up for any presentation flaws, promise.

Serving Suggestions for Spicy Harissa Chicken Wraps

Oh, these wraps are fantastic on their own, but if you want to turn them into a full meal, here’s what I love to serve alongside:

Roasted sweet potato wedges – Their natural sweetness balances the harissa’s heat perfectly
Extra yogurt sauce for dipping (just mix yogurt with lemon juice and a pinch of salt)
A simple green salad with lemon vinaigrette to keep things light and fresh
Crunchy pickled vegetables when I want that extra tangy bite

Honestly? They’re also amazing with just a handful of chips and an ice-cold drink – no fuss needed!

Storage & Reheating

Here’s the good news – these wraps actually get better as leftovers (if they last that long)! Just store everything separately to keep textures perfect. The chicken and slaw stay fresh in airtight containers in the fridge for 2 days. When you’re ready, quickly reheat the chicken in a skillet over medium – it keeps that gorgeous charred flavor better than the microwave. The slaw? Straight from the fridge – that cool crunch is everything against the warm chicken. Pro tip: assemble just before eating so your tortillas don’t get soggy!

Nutritional Information

Now, I’m no nutritionist, but here’s the scoop on what you’re getting in each delicious wrap – remember, these are estimates since brands and ingredient sizes vary. Per serving (that’s one generously stuffed wrap!), you’re looking at about 320 calories, with 24g of protein to keep you full, 32g carbs for energy, and just 10g of fat. Not too shabby for something that tastes this indulgent! The yogurt slaw adds a nice probiotic boost too – my gut’s happy and my taste buds are happier.

Frequently Asked Questions

Can I Prep These Wraps Ahead?

Absolutely! The chicken actually gets more flavorful if you marinate it overnight – just pop it in the fridge (covered tight!) for up to 24 hours. Prep the slaw ingredients separately and store them in an airtight container too – but wait to add the yogurt and lemon juice until you’re ready to serve. That way your cucumbers stay crisp and bright. Assemble everything just before eating so the tortillas don’t get soggy. Easy peasy!

What Can I Use Instead of Harissa?

No harissa? No problem! In a pinch, mix 1 tbsp tomato paste + 1 tsp smoked paprika + 1/2 tsp cayenne for similar smoky heat. Sriracha works too if you want more vinegary kick. For a completely different but still delicious twist, try 1 tbsp gochujang (Korean chili paste) – it adds that sweet-spicy depth. Just taste as you go – some pastes are spicier than others!

Are These Wraps Gluten-Free?

They sure can be! Just swap regular tortillas for your favorite GF version (I love almond flour ones for extra protein). Double check your harissa paste label too – some brands add wheat-based thickeners. The rest of the ingredients are naturally gluten-free, so with those two simple swaps, you’re golden! My gluten-sensitive friends go nuts for these at our potlucks.

Share Your Spicy Harissa Chicken Wraps

Okay, now it’s your turn! I want to hear all about your wrap adventures. Did you go extra spicy with that harissa? Maybe you threw in some avocado or swapped the cilantro for mint? (Genius move, by the way!) Drop a comment below and tell me how yours turned out – I read every single one and love seeing your creative twists.

Snap a photo of your masterpiece and tag me on Instagram – nothing makes me happier than seeing those vibrant wraps on your kitchen table! And if this recipe becomes your new lunchtime obsession like it is mine, give it a 5-star rating so other spicy food lovers can find it too. Happy wrapping, friends!