Harissa Roast Chicken Wraps

Steps

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1. 1
   In a roasting tray, mix together two teaspoons of harissa paste and vinegar to create a base for roasting.
   ▶ ≈0:17
2. 2
   Add drained chickpeas to the tray along with whole sweet potatoes. Place the chicken breast-side down and season with salt.
   ▶ ≈0:34
3. 3
   Toss everything in the harissa mixture and roast in a 180°C oven for 1 hour and 20 minutes, turning the chicken halfway through.
   ▶ ≈1:10
4. 4
   For the slaw, grate the carrots, a quarter of the red cabbage, and whole apples (including core). Dress with olive oil and red wine vinegar.
   ▶ ≈1:37
5. 5
   Taste the slaw and adjust seasoning if needed. Add mint if desired for extra freshness, or a little yogurt for a creamier texture.
   ▶ ≈2:27
6. 6
   Remove the chicken from the oven and open up the sweet potatoes. Check that the chicken juices run clear to confirm it is cooked through, then let it rest.
   ▶ ≈2:33
7. 7
   Pour the pan juices and crispy chickpeas over the chicken and sweet potatoes. Garnish with extra mint if available.
   ▶ ≈3:05
8. 8
   Warm the whole wheat tortillas for about 30 seconds. Mix a little harissa paste into yogurt to create a sauce.
   ▶ ≈3:20
9. 9
   Lay out the tortillas, spread with the harissa yogurt sauce, and top with fresh slaw, shredded roasted chicken, sweet potatoes, and crispy chickpeas.
   ▶ ≈3:38