Chicken Kebab Wrap (Pan-Seared) with Harissa Mayo — Better Than Takeout, Ready in 15 Minutes
This chicken kebab wrap is my kebab-style wrap made in a skillet, the way I cook it at home when I want something fast, spicy, and satisfying without turning the kitchen upside down. This recipe is based on my YouTube video, but I’ve tightened the proportions and added a few small upgrades since publishing the video so you get a more consistent “kebab shop” result: juicier chicken, better balance between chicken and veggies, and a sauce that actually keeps the wrap moist.
The idea stays the same: thin chicken strips, a quick spice coat, a very hot pan for a fast sear, then bell peppers and red onion cooked just enough to stay a little crisp. You finish it in a tortilla with arugula and a generous layer of harissa mayo. That’s it. If you like bold flavors and weeknight speed, this is the kind of easy chicken wrap recipe you’ll come back to.
If you want to lean into the “kebab” vibe even more, the small details matter: slice the chicken thin, keep the pan hot, don’t overcook the vegetables, and don’t be shy with the sauce. If you’re already making harissa at home, use it. If not, store-bought works perfectly.
For another fast chicken dinner with big flavor, try my sweet and sour chicken in under 30 minutes: https://www.micheldumas.com/en/sweet-and-sour-chicken-in-under-30-minutes/
Or if you’re building a rotation of quick chicken ideas, my guide to 5 easy flavorful chicken marinades is a great reference: https://www.micheldumas.com/en/5-easy-flavorful-chicken-marinades/
Key Changes I Made vs. The Video
- More chicken so the wrap doesn’t feel vegetable-heavy.
- A touch of acidity (lemon) to keep the chicken bright and juicy.
- Clear, repeatable spice proportions so it’s not guesswork.
- Slightly more harissa mayo so the wrap stays moist all the way through.
If you love spicy sauces, you’ll also like my homemade mayonnaise base: https://www.micheldumas.com/en/homemade-mayonnaise-recipe-easy-failproof/
And if you want the sauce even hotter, check my homemade harissa paste: https://www.micheldumas.com/en/homemade-harissa-paste/
Ingredients (Imperial Only)
For the chicken & quick kebab-style seasoning
- 1 lb boneless, skinless chicken breast (or chicken thighs), sliced into thin strips
- 1 tbsp olive oil (plus more for the pan)
- 1 tbsp lemon juice
- 1 tsp kosher salt (or to taste)
- 1/2 tsp freshly ground black pepper
- 1 tsp paprika (sweet or “Moroccan-style” if you have it)
- 1/2 tsp chili powder (or crushed chili flakes, adjust to heat)
- Optional but recommended for a more “kebab” profile: 1/2 tsp ground cumin
For the veggies & wrap
- 1 large bell pepper (any color), thinly sliced
- 1/2 medium red onion, thinly sliced
- 1–2 garlic cloves, finely minced
- 2 large flour tortillas (burrito-size)
- 2 cups arugula (plus extra if you like)
For the sauce
- 1/3 cup mayonnaise
- 1 1/2 tbsp harissa (more or less to taste)
- Optional: 1 tsp lemon juice or a splash of water to loosen
Want a different quick sauce style for wraps? My tzatziki sauce is a great swap when you want something fresher: https://www.micheldumas.com/en/tzatziki-sauce/
How to Make Chicken Kebab Wraps (Step-by-Step)
1) Slice the chicken properly (this is the “kebab” trick)
Start by slicing the chicken breast into thin strips. Thin matters because it cooks fast, stays juicy, and gets better surface browning. If the chicken is soft and slippery, put it in the freezer for 10 minutes—just enough to firm it up—then slice.
2) Season and rest while you cut the veggies
In a bowl, toss the chicken strips with olive oil, lemon juice, salt, pepper, paprika, chili, and (optional) cumin. You don’t need a long marinade—this is a quick kebab-style seasoning—but letting it sit while you cut the vegetables helps the salt penetrate and the spices coat evenly.
If you want more weeknight chicken ideas with a similar fast cooking rhythm, my crispy homemade General Tso’s chicken is another good one: https://www.micheldumas.com/en/crispy-homemade-general-tso-chicken/
3) Prep the vegetables
Slice the bell pepper and red onion thinly so they cook quickly and mix well with the chicken. Mince the garlic very fine. Keep the garlic separate if you want to avoid burning it: garlic can go in at the end for 30–45 seconds, or it can go in with the onions if your heat is moderate.
4) Sear the chicken in a hot pan (fast, not long)
Heat a skillet over medium-high to high heat. Add a small drizzle of olive oil. When the oil is hot and shimmering, add the chicken in a single layer. If your pan is small, do this in two batches—crowding steams the chicken, and you lose that fast kebab-style sear.
Cook about 2 minutes, toss, then another 1–2 minutes. You want the chicken just cooked through with a little color. Overcooking is the fastest way to dry it out.
5) Add the vegetables at the right time
When the chicken is almost done, add the bell peppers and red onion. Toss for 1–2 minutes so the vegetables soften slightly but stay crisp. Add the minced garlic for the last 30–45 seconds (just long enough to smell amazing, not long enough to burn).
Taste and adjust salt, pepper, and heat. If you want the filling a touch juicier (highly recommended for wraps), splash in 1–2 tablespoons of water or lemon juice, scrape the pan, and let it reduce for 10 seconds. That little bit of steam keeps everything moist.
6) Mix the harissa mayo
Stir mayonnaise and harissa together. If your harissa is thick, loosen with a teaspoon of lemon juice or a splash of water. You want it spreadable so it coats the tortilla evenly.
If you’re into sauces, you might also like my homemade tartare sauce for fried foods: https://www.micheldumas.com/en/homemade-tartare-sauce-recipe/
7) Build and roll the wrap so it holds
Lay the tortilla flat. Spread harissa mayo over the center (go wider than you think—this is what prevents dryness). Add arugula, then place the chicken-pepper filling slightly below center. Fold the sides in, then roll tightly. Slice in half on a bias for the clean kebab-wrap look.
Substitutions
- Chicken breast → chicken thighs: thighs are even juicier and harder to overcook.
- Harissa mayo → tzatziki-style sauce: use my tzatziki as a cooler option: https://www.micheldumas.com/en/tzatziki-sauce/
- Bell pepper → zucchini strips or mushrooms: quick sauté vegetables work well here.
- Arugula → shredded lettuce or spinach: arugula gives a peppery bite, but anything crisp works.
- Tortillas → naan-style wrap: if you want a thicker, chewier wrap, try my cheese naan and use it like a flatbread wrap: https://www.micheldumas.com/en/cheese-naan-easy-fluffy-no-yogurt/
FAQ
How do I keep chicken wraps from getting dry?
Use enough sauce, don’t overcook the chicken, and add a tiny splash of water or lemon at the end of cooking to keep the filling moist.
Can I meal prep this chicken kebab wrap?
Yes. Store the chicken and veggies in a container and the sauce separately. Reheat the filling quickly in a pan, then assemble fresh so the tortilla doesn’t get soggy.
What’s the best tortilla for wraps?
Burrito-size flour tortillas that are soft and flexible. Warm them 10–15 seconds in a dry pan so they roll without cracking.
Is this very spicy?
It depends on your chili and harissa. Start mild, then build heat. You can always add more harissa mayo at the end.
Can I make the sauce without mayo?
Yes—Greek yogurt works. It will be tangier and lighter. Add a little olive oil and salt to round it out.
What to Serve with Chicken Kebab Wraps (Suggested Posts)
For a full “fast dinner” plate, these pair perfectly:
- Ultra crispy beer battered fish and chips (Chef tips): https://www.micheldumas.com/en/ultra-crispy-beer-battered-fish-and-chips-complete-recipe-chef-tips/
- Parisian potatoes (easy side dish): https://www.micheldumas.com/en/parisian-potatoes-recipe/
- Creamy tomato soup (cozy starter): https://www.micheldumas.com/en/creamy-tomato-soup/
- Homemade ranch dressing (great with a side salad): https://www.micheldumas.com/en/homemade-ranch-dressing-fresh-and-easy/
- Spaghetti al Pomodoro (30 minutes) if you want another quick comfort meal: https://www.micheldumas.com/en/spaghetti-al-pomodoro-30-minutes/
- Creamy mozzarella parmesan pasta for a cheesy side-night option: https://www.micheldumas.com/en/creamy-mozzarella-parmesan-pasta-the-ultimate-cheesy-weeknight-dinner/
- Chicken chimichangas (crispy wrap idea): https://www.micheldumas.com/en/chicken-chimichangas/
And if you want dessert after a spicy wrap night:
- Ultra-rich chocolate mousse: https://www.micheldumas.com/en/ultra-rich-chocolate-mousse-decadent-recipe/
- Canadian beaver tails: https://www.micheldumas.com/en/canadian-beaver-tails/
Chicken Kebab Wrap (Pan-Seared) with Harissa Mayo — Better Than Takeout, Ready in 15 Minutes
Ingredients
- 1 lb boneless skinless chicken breast thin strips
- 1 tbsp olive oil + more for pan
- 1 tbsp lemon juice
- 1 tsp salt 1/2 tsp black pepper
- 1 tsp paprika
- 1/2 tsp chili powder to taste
- Optional: 1/2 tsp cumin
- 1 large bell pepper sliced
- 1/2 red onion sliced
- 1 –2 garlic cloves minced
- 2 large flour tortillas
- 2 cups arugula
- 1/3 cup mayo + 1 1/2 tbsp harissa loosen if needed
Instructions
- Toss chicken with olive oil, lemon juice, salt, pepper, paprika, chili (and cumin if using). Rest while prepping vegetables.
- Slice bell pepper and red onion; mince garlic.
- Heat a skillet over medium-high/high. Add a drizzle of olive oil. Sear chicken 3–4 minutes total, stirring, until just cooked and lightly browned (do not crowd the pan).
- Add peppers and onion; cook 1–2 minutes until slightly softened but still crisp. Add garlic for the last 30–45 seconds. Optional: splash in 1–2 tbsp water or lemon juice to keep filling juicy.
- Mix mayo + harissa (loosen with a tsp lemon juice/water if needed).
- Spread sauce on tortillas, add arugula, then the hot chicken-veggie filling. Fold sides and roll tightly. Slice and serve.
Video
Notes
Substitutions
- Chicken breast → chicken thighs: thighs are even juicier and harder to overcook.
- Harissa mayo → tzatziki-style sauce: use my tzatziki as a cooler option: https://www.micheldumas.com/en/tzatziki-sauce/
- Bell pepper → zucchini strips or mushrooms: quick sauté vegetables work well here.
- Arugula → shredded lettuce or spinach: arugula gives a peppery bite, but anything crisp works.
- Tortillas → naan-style wrap: if you want a thicker, chewier wrap, try my cheese naan and use it like a flatbread wrap: https://www.micheldumas.com/en/cheese-naan-easy-fluffy-no-yogurt/
FAQ
How do I keep chicken wraps from getting dry?
Use enough sauce, don’t overcook the chicken, and add a tiny splash of water or lemon at the end of cooking to keep the filling moist.Can I meal prep this chicken kebab wrap?
Yes. Store the chicken and veggies in a container and the sauce separately. Reheat the filling quickly in a pan, then assemble fresh so the tortilla doesn’t get soggy.What’s the best tortilla for wraps?
Burrito-size flour tortillas that are soft and flexible. Warm them 10–15 seconds in a dry pan so they roll without cracking.Is this very spicy?
It depends on your chili and harissa. Start mild, then build heat. You can always add more harissa mayo at the end.Can I make the sauce without mayo?
Yes—Greek yogurt works. It will be tangier and lighter. Add a little olive oil and salt to round it out.Useful Links
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