Easy One Pan Chicken Wraps By Jamie Oliver

You're going to love this recipe. This one is a cracker. This is harissa roast chicken with sweet potatoes, crispy chickpeas, tortillas and a chilli and yogurt dip. It's so good. It's a kind of feasting dish and it's really affordable guys and such fun to make and eat. So let's do it. The story begins with a little vinegar but it's going to be propped up by a secret little ingredient, harissa paste. This is North African chilli paste. It is not super, super hot. It's quite mild. It's got layer upon layer of flavour. So we're going to use two teaspoons and this is going to literally reinvent your roast chicken. This is the base for three ingredients. So we're keeping this recipe simple. First up, chickpeas. We'll go straight in to this tray. Sweet potatoes. We're going to treat them like a jacket potato, right. So just throw them in whole. Easy, easy, easy. So we're using a free range chicken. You buy what you can afford, okay. But this chicken is going to go in this tray and we're going to rub it up and everything is going to be tossed in that beautiful harissa dressing. And look, let's just talk about healthy little swaps, okay. Look, potatoes, delicious. Love them. Sweet potatoes however, nutritionally much more robust and delicious. Get the chicken, put it breast side down. Some seasoning. Let's wash my hands properly. So in the oven it goes for an hour and 20 minutes at 180 degrees celsius. So the chicken is in the oven. Just go and chill out, literally for an hour and turn the chicken halfway through. The chickpeas will get crispy, the sweet potatoes will get soft and as we sort of baste it and turn the chicken around, flavour galore. What I need to do now is a really beautiful but simple slaw. So I'm going to use carrots, red cabbage, apples. I'm going to dress this slaw with a little olive oil and then I'm going to use some vinegar. This is red wine vinegar, you can use white wine vinegar. Get the apple and grate the whole thing, core and all. So the carrots, we're not even going to peel it. If you wanted to use up other vegetables in your fridge so you're not wasting things, go for it. With our red cabbage, I just need a quarter. For me what I love about this is you take everyday humble, really affordable things and make things that are kind of frumpy, exciting. Look at that. Come on, look at the colours. So give it a nice mix up, have a taste. Oh my lord, the sweetness, the acidity, the tang, the crunch. I love it. If you wanted it to be a creamy slaw, just add a little bit of yoghurt. Really, really good and so much healthier than mayonnaise. A brilliant, healthy swap. Now I have an optional extra. I'm using a bit of mint because I just love it. It's nice in the slaw, it'll be nice over the dish at the end. Beautiful. Right, let's get this chicken out of the oven. Oh it smells incredible. Come on! Look at that. Absolutely delicious. It's juicy. So you can tell if the chicken's cooked if the juices run clear. This is cooked, we're going to let it rest now. Take this sweet potato and just bust it open like that. Look at the colour. Very hot. You might want to use a pair of tongs. Come on, look at that. Hot and steamy. Just pour those juices and the chickpeas over the chicken. These are so tasty. Those little bits of extra mint, if you've got them, absolutely beautiful. Now we need the tortilla. I'm using a brilliant, healthy swap. So this is the whole wheat tortillas. You're gonna get more fibre than a regular white tortilla. Warm these up, 30 seconds. Last but not least, if you take a little yoghurt, it has this incredible cooling, refreshing effect. Take a tiny bit of that harissa, marble it. Beautiful. Tortillas, load it up with a nice amount of that slaw. Shred the chicken. So look at this guys, it's gonna be delicious. Really nice. Sweet potatoes, get those amazing chickpeas as well. Look at that, flavours galore. So look, this recipe will feed six people, but even if it's two or four of you, you've got leftovers galore. You'll use all of this, nothing will go to waste. That harissa yoghurt and it's a little party in your mouth, I'm telling you. Absolutely delicious. Come on, let's have a little taste. It's messy, don't care. That's what I love. It's so tasty. You've got the light chilli, you've got that juicy, juicy chicken and those beautiful, crispy little chickpeas with that fresh kick of the slaw. So guys, honestly, it's messy, it's delicious. I think you're gonna love it.