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Grilled chicken kabobs are brushed with harissa paste for an exotic, flavourful wrap. Loaded with veggies and a dollop of yogurt, these healthy sandwiches are perfect for a light dinner.

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  • 2 POM® Tortillas 10-in.
  • 1 lb (500 g) boneless skinless chicken breasts,
  • cut into 1-inch (2.5 cm) cubes
  • 4 tsp (20 mL) harissa paste
  • 1 tbsp (15 mL) olive oil
  • 1 tsp (5 mL) salt
  • 1 cup (250 mL) chopped cucumber
  • 1 cup (250 mL) chopped tomato
  • 1/4 cup (60 mL) chopped red onion
  • 1 tbsp (15 mL) chopped fresh parsley
  • 1/4 cup (60 mL) 2% plain Greek yogurt
  • Lemon wedges, for serving


Preheat grill to medium-high heat; grease grate well. Toss together chicken, harissa paste, olive oil and salt; thread chicken onto 4 skewers. Let stand for 10 minutes. Grill chicken for 5 to 7 minutes per side or until cooked through.

Place tortillas on clean work surface; dividechicken, cucumber, tomato, red onion, parsley and yogurt among tortillas. Fold up bottom of tortillas over filling, then fold in sides and roll up tightly. Serve with lemon wedges.