Thursday 9 June 2016

Smoky Paprika Lemon Chicken Wraps + Basil Feta Yoghurt.

Assalamu alaikum wa rahmatullahi wa barakatuhu!

In the Name of Allah, Most Gracious, Most Merciful

Ramadan 2016 is here!
How has it been for you? Alhamdulillah, for me, the fasting has been going well. Here, the fast began this morning at 2:43 AM and will open tonight at 9:39 PM, Insha Allah. It sounds insanely long and it is. But I've been amazed at how my body has adjusted to staying so long without food or drink.

Except for the first day. The actual fast was ok but it was after Iftar that the problems began. I felt like a total zombie and needed coffee to keep me going until Suhoor. I think it was the lack of sleep and the huge change in routine. But alhamdulillah, the rest of the days have been absolutely fine as my body clock has adjusted to its new timings.

So, if you were reading this blog during Ramadan last year, you'll know that I didn't drink coffee, fizzy drinks or eat deep-fried food at all throughout the month. Not this year, my friends. This time, coffee was what got me through the post-Iftar slump, we fried up the best spring rolls yesterday evening and yep, they were washed down with cold Irn Bru. No regrets.

This year in the UK, the fasts are some of the longest yet. I have learnt over the past few days to take time out for rest. Our body has a right over us and when it is tired, it needs rest. I hope you are also taking out much-needed snooze time during this month. I also hope you are reading as much of the Quran as is humanly possible. This is the month of the Quran, after all. It is also a time of charity which I do by donating to these guys. Finally, as is tradition, I've been listening to these lectures every day. They are updated daily and this years topic is one of my favourites.

Once the sun goes down, the food begins. You must follow me on snapchat (muslimgirlbakes) for all the behind-the-scenes. I'll be baking a chocolate cake there today. Sometime this week, we will be eating this summery wraps for Iftar. Guys, they are so easy. The chicken is stirred in a bowl with its marinade. Leave it to chill for 30 minutes whilst you whip up another one-bowl wonder - basil feta yoghurt. Then, all you do is cook the chicken and grab your flatbread of choice. Spread on the yoghurt, pile high with the smoky paprika lemon chicken and finish with more summery things. I'm talking crumbled feta, cherry tomatoes and fresh basil.

 The best summer Iftar!

Chicken Wraps, previously: chicken fajitas // cheesy chicken tandoori wraps // chicken twister wraps // peri peri chicken wraps 

A Simple List of Ingredients:

For the Smoky Paprika Lemon Chicken: 
1. Olive Oil
2. Red Wine Vinegar
3. Maple Syrup
4. Salt
5. Black Pepper
6. Smoked Paprika
7. Ground Cumin
8. Garlic
9. Lemon
10. Fresh Coriander
11. Boneless Chicken Breast Pieces

For the Basil Feta Yoghurt:
1. Plain Yoghurt
2. Feta
3. Olive Oil
4. Fresh Basil
5. Fresh Oregano
6. Dried Oregano
7. Salt
8. Black Pepper

For the Wraps:
1. Your Flatbread of Choice
2. Cherry Tomatoes
3. Feta
4. Fresh Basil
5. Lemon

Bismillah, let's begin!

First, let's marinade our chicken. Everything happens in this one bowl and could not be easier.

Let's begin with olive oil and red wine vinegar. The oil is a base for our marinade and the vinegar gives it tang. If you haven't got red wine vinegar, any vinegar will do.

So, in goes 4 tablespoons Olive Oil.

And, 1 tablespoon Red Wine Vinegar.

Next, for a little sweetness. I used maple syrup but honey would work here too.

Pour in 1 tablespoon Maple Syrup.

The oil, vinegar and syrup is in. Time for the dry seasonings!

Starting with salt and pepper!

1 teaspoon Salt. Or to taste!

And, 1 teaspoon Black Pepper.

Next, ground cumin and smoky paprika.

Let's throw in 1 teaspoon Smoked Paprika. I love this stuff!

Followed by 1/2 teaspoon Ground Cumin.

Our dry spices are in. Next on the agenda, citrus and herbs!

But first, garlic. Take 4 Garlic Cloves.

Peel them, thinly slice them and add to the bowl.

Lemon! Nothing screams summer quite like a lemon, don't you agree?

Let's add in the Zest of 1 Lemon.

And, the Juice of 1 Lemon.

Then, fresh coriander.

Take a handful of Fresh Coriander. Chop it up and throw it in!

And, that is our marinade. Just give it a quick whisk before we add in our chicken.

Here's the chicken. This is 1 pound (500 grams) Boneless Chicken Breast Pieces

Add it to the marinade.

And, mix it up!

How easy was that?! 

All we need to do now is cover and let the chicken marinade for 30 minutes.

And, it so happens that 30 minutes is plenty time to make our basil feta yoghurt. Guys, I'm going to be honest here and say that I am not the biggest feta fan. Except in this yoghurt. Maybe because the yoghurt and herbs mask the strong feta-riness. Or maybe because this spread goes so well with the paprika lemon chicken. 
Also, side-note. See our lawn at the back? It has been suffering really bad with rain and drainage issues this year!

Another one-bowl wonder!

Let's begin with yoghurt. Obviously. I used plain but you can use Greek for a creamier spread.

Into the bowl, place 240 ml Plain Yoghurt.

Next, feta! Still can't believe that I kind of like this. But only if it's crumbled please. None of that cubed stuff!

Let's crumble in 113 grams Feta.

Next, olive oil!

Pour in 1 and 1/2 tablespoons Olive Oil.

Then, basil. Omg, look at the basil leaves compared to the yellow lawn!!

Add in a Handful Fresh Basil, chopped. The basil will add another flavour of summer to our wraps.

Speaking of summer flavours, I added in some fresh oregano. My Mother grows this at home so if you cannot get hold of it, feel free to leave it out.

I added in a Small Handful Fresh Oregano, chopped.

Along with 1/2 teaspoon Dried Oregano.

Finally, a little seasoning.

I added in 1/4 teaspoon Salt and 1/4 teaspoon Black Pepper.

Then, it's just a case of stirring everything together and we are done!

Thirty minutes should have passed so let's cook our chicken. I did it in a pan but you could also bake or grill it.
I placed a dry pan over a medium heat.

Once it was hot, I added in the chicken pieces.

Leaving the extra marinade in the bowl for later.

Brown the chicken on both sides for a minute or two.

Before pouring in the rest of the marinade. There is so much flavour in there - we would be crazy to waste it!

Let everything bubble together before covering with a lid. Cook on a low heat for 15-20 minutes until the chicken is fully cooked.

Then, uncover and ...

... turn the heat up to thicken the pan juices.

You don't want to completely dry them out because ....

... once it's cool enough to handle, we are going to shred/slice it up and toss it with the juices.

Until we get this! Smoky paprika lemon chicken!

Our chicken is done and so is the basil feta yoghurt.

I also sliced up some Cherry Tomatoes.

And, grabbed some more feta!

For the wraps, I made Tortillas. The ones from the store would be delicious too as would any other flatbread. Maybe some pitta bread or really soft naan?

Everything is ready so let me show you how I like to make my wraps.

I take a tortilla.

Spread it with basil feta yoghurt.

Pop on some chicken.

Dot on some cherry tomatoes.

Crumble on more feta.

And, finish with some fresh basil.

Plus a tiny sprinkle of dried oregano.


Squeeze on a little lemon, wrap and eat!

Seriously the best wrap I've made in ages! Make them!

Full Written Recipe:

Smoky Paprika Lemon Chicken Wraps + Basil Feta Yoghurt.

Prep Time: About 45 minutes including marinade time.
Cook Time: About 15-20 minutes.
Serves: Makes 4 medium wraps or 6 small – depending on how much you fill each one.


For the Smoky Paprika Lemon Chicken
4 tablespoons Olive Oil
1 tablespoon Red Wine Vinegar
1 tablespoon Maple Syrup
1 teaspoon Salt
1 teaspoon Black Pepper
1 teaspoon Smoked Paprika
½ teaspoon Ground Cumin
4 Garlic Cloves, peeled and finely sliced
Zest of 1 Lemon
Juice of 1 Lemon
Handful Fresh Coriander, chopped
1 pound (500 grams) Boneless Chicken Breast Pieces

For the Basil Feta Yoghurt
240 ml Plain Yoghurt
113 grams Feta, crumbled
1 and ½ tablespoons Olive Oil
Handful Fresh Basil, chopped
Small Handful Fresh Oregano, chopped (optional)
½ teaspoon Dried Oregano
¼ teaspoon Salt
¼ teaspoon Black Pepper

For the Wraps
Flour Tortillas, Naan, Pitta or any other flatbread
Cherry Tomatoes, halved
Feta, crumbled
Fresh Basil, chopped
Lemon, sliced into wedges


To marinate the chicken, place everything into a large bowl and stir. Cover and marinade for 30 minutes.

To cook the chicken, place the chicken pieces into a hot pan, leaving the excess marinade in the bowl.
Over a medium heat, brown the chicken on both sides then pour in the marinade. Let everything bubble before covering with a lid and simmering on a low heat for 15-20 minutes until cooked through.
Once cooked, bring to the boil and cook the liquid off until thick. Then, let the chicken cool slightly.
Once it’s cool enough to handle, roughly shred/chop and stir into the pan juices.

To make the basil feta yoghurt, place everything into a small bowl and mix well.

To assemble a wrap, take a tortilla and spread with a little basil feta yoghurt. Add the chicken, cherry tomatoes, crumbled feta and chopped basil. Squeeze on some lemon, wrap up and enjoy!

{Adapted from How Sweet Eats}

This Time One Year Ago:

This Time Two Years Ago:

This Time Three Years Ago:

Keep me in your duas please, and enjoy your wraps,

Assalamu alaikum wa rahmatullahi wa barakatuhu!

Spice Enthusiast
© copyrights This Muslim Girl Bakes, All Rights Reserved. Branding & Blog Design by Sadaf F K.