1. 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.
2. 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.
3. Fill wraps with chicken, avocado, tomatoes, spinach, chickpeas, cheese and green onions.
- 16 g Fat
- 4 g Saturated fat
- 70 mg Cholesterol
- 446 mg Sodium
- 29 g Carbohydrates
- 13 g Fiber
- 5 g Sugars
- 1 g Added sugars
- 36 g Protein
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Nutritional Information
- 16 g Fat
- 4 g Saturated fat
- 70 mg Cholesterol
- 446 mg Sodium
- 29 g Carbohydrates
- 13 g Fiber
- 5 g Sugars
- 1 g Added sugars
- 36 g Protein
Directions
1. 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.
2. 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.
3. Fill wraps with chicken, avocado, tomatoes, spinach, chickpeas, cheese and green onions.