Persian Chicken wrap with beetroot hummus

I think street food is a trend worth noting.  Gone are the days where it generally meant you had succumbed to the late-night temptations of a greasy burger or kebab from a van.  Foodies have paved the way for us to taste authentic cuisine from all over the world!

This chicken wrap is my take on the North African chicken wrap at Los Moros York.  Juicy chicken breasts marinated in a yogurt infused with North African spices and a tangy and earthy beetroot hummus.  Here in Norway we reserve Friday evenings for tacos and I think this is a wonderful alternative to the usual, it is definitely healthier!

Bon appétit!

You’ll need

  • For the chicken marinade
  • 4 x boneless, skinless chicken breasts
  • 1 cup plain whole-milk Greek yogurt
  • ¼ x cup extra-virgin olive oil
  • 2 x Tbsp chopped fresh thyme leaves
  • 2 x cloves garlic, roughly chopped
  • ½ x tsp saffron threads
  • ½ x tsp smoked paprika
  • ¼x tsp ground turmeric
  • Pinch of cayenne pepper or to taste
  • Zest and juice of 1 lemon
  • Salt and freshly ground pepper
  • -----
  • For the beetroot hummus
  • 250g x chickpeas (pre-cooked, drained and rinsed)
  • 2 x garlic cloves
  • 100ml x fresh lemon juice
  • 1 tsp sea salt flakes
  • ½ x cup good quality tahini
  • ½ tsp x ground cumin
  • 1 cup roasted beetroot (About 3 medium to large beetroots)
  • -----
  • For assembling
  • 8 x tortillas (heated as per package instructions)
  • Fresh lettuce


  1. For the chicken marinade - In a medium bowl, whisk together all the ingredients.
  2. Add the chicken to yogurt marinade and toss to coat. Cover with plastic wrap and refrigerate for at least 2 hours and up to overnight.
  3. Preheat grill or grill pan to medium-high. Grill chicken until cooked through, about 6 to 8 minutes per side.
  4. Set aside and keep warm.
  5. For the beetroot hummus. Pre-heat your oven to 180˚C.
  6. Peel and cut your beetroot roughly into the same size pieces and put them in a microwave bowl. Add ½ cup of water to the dish, cover and microwave on high for 5 - 6 minutes.
  7. Drain the juice and toss the cooked beets in a little olive oil, season with salt & pepper and roast for 25 – 30 minutes. (Keep the beetroot water, you may need it to thin the hummus afterwards)
  8. Bash the garlic cloves with the salt in a mortar & pestle or on your cutting board with your knife.
  9. Add the garlic to the lemon juice and blend to combine. Allow this to infuse for 10 – 20 minutes.
  10. Blend in your food processor the tahini, chickpeas, cumin, roasted beetroot and lemon/garlic juice.
  11. If the mix is too thick, use the leftover beetroot water and start adding 1 tablespoon at a time until you have the right consistency.
  12. Season with salt & pepper to taste.
  13. To assemble - Smear a good helping of beetroot hummus in the middle of your tortilla. Top with lettuce leaves and sliced chicken.
  14. That's a wrap, enjoy!

You can also use the beetroot hummus as a side dish with pita breads. Simply place in a bowl, drizzle with olive oil and a topping of chopped parsley or coriander, toasted pine nuts, chopped pistachios or roasted hazel/cashew nuts.

Leave a Reply

Your email address will not be published. Required fields are marked *