The Dinner Planner

Marrakesh Chicken Wraps

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Adapted from a recipe by Teresa Cutter, The Healthy Chef. We have changed out the kebabs for chicken tenderloin strips, added some roasted eggplant and popped it together in a delicious wrap.
Servings 4


  • 500 grams chicken tenderloins
  • 2 tbsp ginger – grated
  • 1 tsp sumac
  • 1 tbsp ground turmeric
  • 1 tsp ground coriander
  • 4 tbsp olive oil
  • 1 eggplant – cut into strips
  • 4 lebenese wraps

Yoghurt Sauce

  • 2 lebanese cucumbers – grated
  • ½ cup thick natural yoghurt
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 shallot – finely diced

Sesame Salt

  • 2 tbsp sesame seeds – toasted
  • ¼ tsp ground cumin
  • 1 tsp sea salt


  • COMBINE ginger, sumac, turmeric, coriander, 2 tbsp olive oil and a pinch of black pepper to make a paste.
    MARINATE chicken in paste for 30 minutes (or longer with your meal prep plan)
    PREHEAT oven to 200C. Toss eggplant in olive oil, season with salt and pepper. Place in oven for 20 minutes, turning halfway though. Remove and set aside.
    PREHEAT a pan on medium heat.
    COOK chicken for about 6 – 8 minutes, turning half way, or until cooked through.
    MAKE the yoghurt sauce by combining the cucumber with the yoghurt, olive oil, lemon juice, salt and diced shallot in a bowl.
    SPRINKLE the sesame salt over the chicken before serving.
    ARRANGE everything on a platter ready to make into wraps.

Tips and Variations

Vegetarian – replace the chicken with Tempah. 

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