Spiced Chicken Wraps With Carrot Fries

We think “tastes like chicken” is just code for delicious, and delicious is exactly what you’ll say about this spiced chicken wrap with boneless, skinless chicken breast and carrot fries!


10 min

  • 4 Zabiha Halal Boneless Skinless Chicken Breasts
  • 2 teaspoons chili powder
  • 1 teaspoon salt, divided
  • 1/2 teaspoon each ground ginger and dried thyme
  • 1/2 teaspoon brown sugar
  • 1/4 teaspoon each pepper and ground cinnamon
  • 3 tablespoons olive oil, divided
  • 2 carrots, cut into 3 x 1/4 inch sticks
  • 4 large whole wheat tortillas
  • 1 1/3 cups shredded kale
  • 1 apple, cored and sliced
  • 1/3 cup crumbled goat cheese
  • 1/4 cup pumpkin seeds
  • 1/2 cup mayonnaise
  • 1/2 teaspoon sweet smoked paprika
  • 1 tablespoon lemon juice
  • 1 teaspoon of each Dijon and honey mustard
  • Pinch of salt and pepper

1. Preheat oven to 425°F (220°C). Stir together chili powder, half the salt, ginger, thyme, brown sugar, pepper and cinnamon. Rub chicken with half of the oil and season with spice mixture. Place on large parchment paper–lined baking sheet. Toss carrots with remaining salt and oil. Arrange in single layer on baking sheet with chicken.

2 Bake for 20 to 25 minutes or until juices run clear and internal temperature of chicken reaches 165°F (74°C). Transfer to plate; let cool before slicing. Meanwhile, return carrots to oven; bake for 5 to 8 minutes or until golden and tender.

3. Slice chicken and arrange evenly along centre of each tortilla, leaving 1-inch border at ends. Top with kale, apple, goat cheese and pumpkin seeds. Fold bottom of tortilla over filling, then fold in sides and roll up tightly. Slice wraps in half.

4. Sweet Smoked Paprika Mayo: Whisk together mayonnaise, paprika, lemon juice, olive oil, mustard, honey, salt and pepper. Serve with wraps and carrots for dipping.


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