In small bowl, whisk yogurt and harissa. Place chicken in large zip-top plastic bag; pour yogurt mixture over chicken. Seal bag, pressing out excess air; refrigerate at least 1 or up to 8 hours.
Prepare outdoor grill for direct grilling over medium-high heat. Remove chicken from marinade; discard marinade. Place chicken on hot grill rack; cover and cook 7 minutes or until internal temperature reaches 165°, turning once.
Fill wraps with chicken, avocado, tomatoes, spinach, chickpeas, cheese and green onions.
Make it a Meal: Serve with sliced cucumbers, extra grape tomatoes and carrot sticks with tzatiki and hummus for dipping!
Make it Gluten Free: Dependent on using a Gluten Free wraps.
Ingredients
Directions
In small bowl, whisk yogurt and harissa. Place chicken in large zip-top plastic bag; pour yogurt mixture over chicken. Seal bag, pressing out excess air; refrigerate at least 1 or up to 8 hours.
Prepare outdoor grill for direct grilling over medium-high heat. Remove chicken from marinade; discard marinade. Place chicken on hot grill rack; cover and cook 7 minutes or until internal temperature reaches 165°, turning once.
Fill wraps with chicken, avocado, tomatoes, spinach, chickpeas, cheese and green onions.