Ras el Hanout Peanut Chicken Flatbreads with Quick Apple Slaw

This North African-inspired protein wrap combines creamy peanut-marinated chicken with warm spices and a bright, crisp slaw. Perfect for meal prep or weeknight dinners, it delivers bold flavor without complicated steps. The tangy Greek yogurt dressing keeps it light yet satisfying.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 1 lb (450g) boneless skinless chicken thighs, thinly sliced
• 2 tbsp natural peanut butter
• 1 tbsp ras el hanout spice blend
• 1/2 cup plain Greek yogurt (divided)
• 2 tbsp lemon juice (divided)
• 3 cloves garlic, minced
• 1 crisp apple (e.g. Honeycrisp), julienned
• 1 cup shredded purple cabbage
• 1 large carrot, grated
• 4 whole grain or gluten-free flatbreads
• 1/4 cup fresh cilantro leaves

Instructions

1. Whisk together peanut butter, ras el hanout, 1/4 cup Greek yogurt, 1 tbsp lemon juice, and garlic in a bowl.
2. Add chicken slices to marinade, tossing to coat. Let sit 15 minutes at room temperature.
3. Meanwhile, combine apple, cabbage, carrot, remaining Greek yogurt, and remaining lemon juice for slaw. Chill.
4. Heat a large non-stick skillet over medium-high heat. Add chicken mixture and cook 6-8 minutes until golden.
5. Warm flatbreads in a dry skillet or microwave.
6. Assemble: Spread 1 tbsp Greek yogurt on each flatbread.
7. Divide chicken mixture among flatbreads, top with slaw and cilantro.
8. Fold bottoms up and roll tightly. Slice diagonally if desired.

Chef's Note

Toast flatbreads in a skillet for 30 seconds per side to create a lightly charred, pliable wrap that won't tear.

Make-Ahead Tips

Marinate chicken up to 24hrs; store slaw separately for up to 2 days.

Substitutions

Almond butter for peanut butter, chicken breasts for thighs, chili powder + cinnamon blend for ras el hanout.