I like to take leftovers to work for lunch as often as possible but, especially in the warmer months, I have such a hard time thinking of foods we actually want to eat that make good leftovers. Soup, Leftover King, doesn’t get made often when it’s hotter out. Pasta, while perfection, is not something I like to eat multiple times a week. We do burgers every other week or so, but even with a ridiculous number of variations, sometimes you just want something a little different, you know?
I was thinking about some sort of hummus wrap when I remembered I had saved this recipe a while back and had never gotten around to making it. These wraps are full of flavor – from the gently spiced chicken to the flavorful, sweet, melt-in-your-mouth chutney (which is almost like a quick ratatouille). And then, of course, there’s the hummus. I added a roasted red pepper to it, because why not?
There are a few components to this, perhaps more than you’re used to for a typical sandwich, but none of them are difficult and many things can be done ahead. I made the chutney the day before so I only had to reheat it the night we ate this. It was my intention to also make the hummus ahead of time, but when I opened up the pantry expecting to see the usual 12 cans of garbanzo beans, since my husband tends to hoard them, I actually found zero. So, I picked up a can on my lunch break and went ahead and made the hummus as the chicken cooked. (For the record, I put the marinade/rub on the chicken in the morning before work.)
Spiced Moroccan Chicken Wraps
- 30 minutes (and inactive marinating time)
- 30 minutes
- 4 servings
- 3 cloves garlic, minced
- 1 tsp. grated lemon zest
- Juice of half a lemon
- 1/2 tsp. paprika
- 1/4 tsp. cinnamon
- 1/4 tsp. ground ginger
- 1/4 tsp. cumin
- 1/8 tsp. (or to taste) cayenne pepper
- 2 Tbsp. olive oil
- 1 lb. boneless/skinless chicken breast
- Hummus (as is, or spice with paprika or cayenne, or puree a roasted red pepper into it, as I did)
- Eggplant and tomato chutney (recipe follows)
- 4 pitas or flatbreads, warmed
- Tomato-Eggplant Chutney:
- 1 onion, halved and thinly sliced
- 1 small eggplant, diced into small pieces
- 3-4 Roma tomatoes, diced into small pieces
- 2 cloves garlic, minced
- 1 Tbsp. freshly chopped mint
- 1 tsp. lemon juice
- To make the chicken, whisk together the garlic through olive oil in a shallow dish or resealable bag. Add the chicken and coat on all sides (this will be a thick, almost pasty marinade, so you may need to rub it in). Allow to marinate for half an hour up to several hours.
- To make the chutney, heat 2 Tbsp. olive oil in a nonstick pan over medium heat. Add the onion and a pinch of salt and saute until the onion is soft and lightly golden, about 6-7 minutes. Add the diced eggplant and another pinch of salt, sauteing an additional 3-4 minutes. Stir in the tomatoes and continue to cook, stirring often, until the mixture starts breaking down and starts to resemble a chutney or chunky jam, 8-10 minutes. Finally, add the garlic, sauteing just a minute until fragrant. Off the heat, season to taste with salt and pepper, and add the mint and lemon juice. If desired, add a little extra olive oil.
- Grill the chicken and then allow to rest for a couple of minutes before slicing. Spread each warmed flatbread or pita with hummus and then top with the chicken and the chutney.