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Chicken Kebab Wrap

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.
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Temps de préparation 15 minutes
Temps de cuisson 15 minutes
Catégorie Entrée, Main Course, wrap
Cuisine Worldwide
Portions 2 Portions
Calories 400 kcal

Ingrédients
  

  • 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.

Vidéo

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.
Mots clés Chicken, wrap