Chicken kebab wraps recipe

1. Place 2 tablespoons of the harissa in a bowl, with 1 tablespoon of the yogurt and the zest and juice of half a lemon and mix together. Add the chicken breasts and turn to coat in the marinade, then cover and leave in the fridge to marinate for at least 30 minutes, but preferably overnight.
2. Grate the cabbage and pick the parsley leaves. Place in a bowl with the remaining lemon juice, season with a pinch of salt and pepper and mix together.
3. Soak 6 wooden skewers in cold water and preheat the grill to high. Drain 1 tin of chickpeas and tip into a large baking tray, then toss through the remaining harissa. Skewer each chicken breast widthways with 3 skewers and place on top of the chickpeas. Grill for 7 minutes on each side, until cooked through and gnarly, turning the chicken and tossing the chickpeas halfway. Wrap the tortillas in foil and keep warm as the chicken cooks.
4. Meanwhile, make a quick houmous: drain the final tin of chickpeas, reserving the water, then tip into a food processor with the juice of half a lemon, 1 tablespoon of extra virgin olive oil and blitz until smooth and silky (loosen with a little chickpea water to get the desired consistency). Season to taste and add more lemon juice if needed, then spread over the wraps. Remove the chicken to a board and slice between the skewers, then load up with the harissa chickpeas, lemony cabbage and top with a dollop of the remaining yogurt swirling through a little more harissa for extra kick.

TIP: If you want to go all out and make your own tortillas, simply mix 300g of wholemeal flour with a pinch of salt and 160ml of water. Knead briefly, then shape into rounds and cook in a dry, non-stick frying pan until lovely and puffed up.

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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.