Moroccan Wraps With Chicken and Halloumi

Moroccan Wraps With Chicken and Halloumi

Course: BreakfastCuisine: SweetDifficulty: Medium


Cooking time



I came up with this recipe for my first food stand back in my local village fete of Sherfield on Loddon, and the Moroccan wraps down an absolute treat! The frequent feedback received on the day was that they were ‘refreshing‘, ‘deliciously simple‘, and ‘the perfect work lunch option’ Rather than keeping the recipe to myself, I wanted to share it with you to brighten up your next meal. Give it a try this weekend and give your taste buds a wake-up call.

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  • Moroccan Wraps
  • 4 Chicken thigh, skinless and sliced

  • 6 Slices of halloumi

  • 1 tbsp Moroccan mixed spice

  • 4 tbsp Lemon and parsley hummus

  • 4 tbsp Greek yoghurt

  • 2 tbsp Olive oil

  • 2 clove Garlic, minced

  • 1 tsp salt

  • 20 g Mint, chopped

  • 20 g Pink pickled onions

  • 10 g Pomegranate seeds

  • 1/4 Red cabbage, thinly sliced

  • 1 Lemon, juiced

  • 1 Carrot, grated

  • 2 Flatbread wraps

  • Quick & Easy Lemon and Parsley Hummus
  • 1 tin Chickpeas, drained

  • 25 g Parsley

  • 25 g Coriander

  • 1 tsp Cumin

  • 1/2 tsp Salt

  • 1 tsp Tahini

  • 4 tbsp Olive oil

  • 1 clove Garlic, minced / puree

  • 1 Lemon, juiced

  • Pink Pickled Onions
  • 2 Red onions, sliced

  • 200 ml White wine vinegar

  • 3 tbsp Sugar

  • 1/2 tbsp Salt

  • 1 tsp Mustard seeds

  • 10 Whole black peppercorns

  • 1 Lime, juiced

  • Flatbread Wraps
  • 200 g Self-raising flour + dusting

  • 1 tsp Baking powder

  • 8 tbsp Greek yoghurt

  • Tools
  • Mandolin

  • Saucepan

  • Jar

  • Blender

  • Silicon spatular

  • Frying pan

  • Bowl


  • Moroccan Wraps
  • CHICKEN: Marinate your chicken in your chosen Moroccan spices, yoghurt, lemon juice, half of the garlic, combine and leave for 30 minutes. Then cook for 10 minutes and leave to simmer until ready to wrap things up.
  • SLAW: While it's cooking, thinly slice the red cabbage and grate your carrot. Add both to a bowl with olive oil, half of the chopped mint, and lemon juice and crunch well with your hands for 1 minute.
  • YOGHURT: mince the garlic with a pinch of salt and add to the yoghurt.
  • WRAPS: you can buy some if you are feeling lazy or make your own quickly!
  • CONSTRUCT: Before you do this, cook your halloumi for 4 minutes each side until crispy. Now, spread the hummus on the wrap, pile on the cabbage slaw, then place the chicken/halloumi strips, a good dollop of the garlic yoghurt, a sprinkling of chopped mint, pomegranate seeds and finish with some pink onions.
  • Pink Pickled Onions
  • Add the vinegar, peppercorn (or whole spices of your choice), sugar, lime juice and salt and bring to a boil in the small saucepan on high heat until the sugar has all dissolved.
  • Whilst the pickle is heating up, add the sliced onions to a well-cleaned/sterilised glass jar or Tupperware box with a lid.
  • Then pour the pickle into the jar of onions and let stand at room temperature until cooled. Cover and pop in the fridge for up to 3/4 weeks (if they last that long)!!
  • Quick & Easy Lemon and Parsley Hummus
  • Place all ingredients in a food processor and blitz for until smooth and creamy. Scrape down the sides, season well and blitz for another 15 seconds. Taste it, as you may want to add more lemon juice or seasoning.
  • Add the tahini and process until the hummus is super smooth. It should not be too thick or dry. If it is, thin it out as desired with lemon juice or water.
  • Serve immediately as a spread or dip. This is the very hummus I use in my famous Moroccan Wraps. Keep refrigerated in an airtight box for seven days.
  • Flatbread Wraps
  • Add the flour, baking powder and yoghurt into a bowl and mix it together until you have a dough. Knead for a couple of minutes or so to bring it all together.
  • Dust your work surface with flour and split the dough into four equal pieces. Stretch the dough with your hands or roll it out with a rolling pin to about ½cm thick.
  • Put a large non-stick frying pan on medium-high heat and add the dough to the dry pan and cook for 2 or 3 minutes or until golden and puffed up. Use tongs to turn the flatbreads over, and cook for the same time on the other side.

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