Soft Homemade Spelt Chicken Wraps with Roasted Peppers

Spelt roasted pepper chicken wraps combine homemade spelt flatbreads, pan-seared chicken, and sweet roasted red peppers in one soft wrap. The spelt dough stays pliable and slightly nutty, and it rolls out thin without cracking once it rests.

Roasting the peppers until the skins blister brings out a natural sweetness that balances the smoky, seared chicken. A quick yogurt sauce with lemon and garlic ties the filling together without adding heaviness.

This recipe works well for weeknight dinners or casual lunches. You can roast the peppers and cook the chicken ahead, then assemble the wraps when you're ready to eat.

The dough stays soft even after cooking, so the wraps fold and roll without tearing. That makes them easy to pack for lunch the next day.

Why You'll Love This Recipe

Homemade spelt dough rolls thin without tearing
Chicken and peppers can be cooked a few days ahead
Balanced filling with protein, greens, and a light sauce
Wraps stay soft enough to pack for lunch the next day

Home cook rolling spelt dough thin on a floured board beside a skillet of pan-seared chicken strips.

Ingredient Notes

Spelt flour: Gives the wraps a nutty flavor and softer bite than regular wheat flour. Whole wheat flour works as a substitute but makes a denser wrap.
Chicken breast: Boneless, skinless breast slices quickly and cooks evenly. Boneless thighs work too and stay a bit juicier if you prefer dark meat.
Red bell peppers: Roasting brings out natural sweetness that balances the seared chicken. Jarred roasted peppers work in a pinch and cut prep time.
Greek yogurt: Adds tang and body to the sauce without heaviness. Plain regular yogurt works but the sauce turns out thinner.
Feta cheese: Crumbled feta adds a salty edge to the filling. Leave it out or use a dairy-free feta alternative if needed.

Two spelt roasted pepper chicken wraps on a linen napkin with a small bowl of yogurt sauce and lemon wedges.

Prep Time 20 mins

Cook Time 35 mins

Rest Time 15 mins

Total Time 1 hr 10 mins

Cooking Method: Mixed

Cuisine: Mediterranean

Courses: Lunch

Difficulty: Medium

Cooking Temp: 220 C

Servings: 4

Estimated Cost: 2.60

Calories: 661

Best Season: all_year_round

Dietary: Contains Dairy, Contains gluten, High Protein

Description

These wraps use a simple spelt dough you roll and cook right on the stovetop, then fill with juicy pan-seared chicken and charred roasted peppers.

Ingredients

Spelt Wraps

300 g spelt flour
1 tsp baking powder
1 tsp salt
2 tbsp olive oil
180 ml warm water

Roasted Peppers

2 red bell peppers (large; whole)

Chicken

500 g chicken breast (boneless, skinless, sliced into strips)
1 tbsp olive oil (for searing)
1 tsp garlic powder
1 tsp smoked paprika
1/2 tsp salt
1/4 tsp black pepper

Yogurt Sauce

120 g plain Greek yogurt
1 tbsp lemon juice
1 garlic clove (minced)
pinch salt

To Assemble

2 cups baby spinach
1/2 red onion (small; thinly sliced)
80 g feta cheese (crumbled)

Instructions

Roast the Peppers

1
Heat the oven to 220 C / 425 F. Place the whole red peppers on a sheet pan 33 x 46 cm / 13 x 18 inch and roast for 25 to 30 minutes, turning once, until the skins blister and blacken.
2
Transfer the peppers to a bowl and cover with a plate. Let them steam for 10 minutes, then peel off the skins, remove the seeds, and slice the flesh into strips.

Make the Spelt Wraps

3
Whisk the spelt flour, baking powder, and salt in a large mixing bowl. Add the olive oil and warm water, mixing until a shaggy dough forms.
4
Knead the dough on a lightly floured surface for 3 to 4 minutes until smooth and elastic. Cover and rest for 15 minutes.
5
Divide the dough into 4 pieces and roll each into a thin round about 22 cm / 9-inch across.
6
Heat a dry 25 cm / 10-inch skillet over medium-high heat. Cook each wrap for 1 to 2 minutes per side until puffed with light brown spots. Stack under a clean towel to keep soft.

Cook the Chicken

7
Season the chicken strips with garlic powder, smoked paprika, salt, and black pepper.
8
Heat the olive oil in a 30 cm / 12-inch skillet over medium-high heat. Sear the chicken for 4 to 5 minutes per side until the internal temperature reads 165 F / 74 C and the outside is golden. Rest for 5 minutes, then slice.

Assemble the Wraps

9
Stir the Greek yogurt, lemon juice, minced garlic, and a pinch of salt together in a small bowl.
10
Spread the yogurt sauce over each warm wrap. Layer with spinach, sliced chicken, roasted pepper strips, red onion, and feta.
11
Roll the wraps tightly, tucking in the sides, and slice in half to serve.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 661kcal

% Daily Value *
Total Fat 20g31%
Saturated Fat 7g35%
Cholesterol 95mg32%
Sodium 620mg26%
Potassium 550mg16%
Total Carbohydrate 59g20%
Dietary Fiber 6g24%
Sugars 5g
Protein 45g90%

Vitamin A 1800 IU
Vitamin C 90 mg
Calcium 180 mg
Iron 3 mg
Vitamin E 2 mg
Vitamin K 40 mcg
Thiamin 0.3 mg
Riboflavin 0.3 mg
Niacin 10 mg
Vitamin B6 0.6 mg
Folate 60 mcg
Vitamin B12 0.5 mcg
Phosphorus 320 mg
Magnesium 60 mg
Zinc 2 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Additional Notes

Rest the dough covered; skipping this makes rolling difficult.
Slice chicken against the grain for tender bites.
Peel peppers while still warm for easier skin removal.
Double the dough batch and freeze extra wraps unrolled.

Keywords: spelt wraps, roasted pepper chicken wraps, spelt flatbread, chicken wrap recipe, homemade spelt tortilla

Equipment

sheet pan 33 x 46 cm / 13 x 18 inch
25 cm / 10-inch dry skillet
30 cm / 12-inch skillet
mixing bowls
rolling pin
instant-read thermometer

Tips

Rest the spelt dough for a full 15 minutes before rolling to prevent tearing.
Roll the wraps thin and even so they puff evenly in the dry skillet.
Check chicken doneness with an instant-read thermometer at 165 F / 74 C, not by color.
Roast peppers until the skins blacken fully, not just blister, for easier peeling.
Warm leftover wraps briefly in a dry skillet before rolling instead of using the microwave alone.

Variations

Swap the chicken for grilled halloumi or chickpeas for a vegetarian version of the same wrap.
Use jarred roasted red peppers instead of roasting your own to cut prep time by 20 minutes.
Add a spoonful of harissa to the yogurt sauce for a spicier, smokier filling.

Storage and Reheating

Store the cooked chicken, roasted peppers, and yogurt sauce in separate containers in the fridge for 3-4 days. Keep the spelt wraps wrapped in a clean towel or sealed bag at room temperature for up to 2 days, or in the fridge for 4 days.

Reheat the chicken in a 30 cm / 12-inch skillet over medium heat for 2-3 minutes, and warm the wraps in the same dry skillet for 20-30 seconds per side until soft and pliable again. Assemble the wraps fresh after reheating so the spinach and sauce stay cool and don't wilt.

The uncooked wraps freeze well stacked with parchment between them for up to 2 months. Thaw at room temperature for 20 minutes before cooking in the dry skillet.

Serving Suggestions

Serve spelt roasted pepper chicken wraps with a side of crisp cucumber salad or a small bowl of olives. A handful of kettle chips or roasted sweet potato wedges rounds out the plate for dinner.

For a lighter lunch, cut the wraps in half and pack them with extra yogurt sauce on the side for dipping. They also travel well wrapped tightly in foil for picnics or packed lunches.

Read it online: https://greatbritishspeltrecipes.com/recipe/spelt-roasted-pepper-chicken-wraps/

Valentina

A dietitian with a passion for spelt cooking. After trying different diets, I found spelt works best in my kitchen. Join me for simple, delicious recipes that bring out the best in this ancient grain!