If you’re looking for a quick and easy lunch or dinner that you can prepare in advance or whip up quickly before eating, keeping things simple is key. Simple food doesn’t have to be bland, and you can create delicious and flavorful dishes with just a few ingredients. One such recipe is spicy chicken wraps, which are not only simple and easy to adjust for larger servings but also perfect for adding vegetables and storing for lunch at work.
SPICY CHICKEN WRAPS TIPS
You can either make your own roti wraps following the provided method or use your preferred versions. The spicy mayo is a versatile sauce that complements many dishes, but be sure to use a hotter version as the mayonnaise can dilute the spice significantly. Fry up some peppers, mushrooms, or other vegetables to add to your wraps for some added nutrition and flavor. You can also fry the chicken cubes briefly before cooking them further in the sauce to add some texture and depth to the dish. The best part is that the ingredients store well for a few days in the fridge, making meal prep even easier.
Enjoy a healthy and flavorful meal that’s simple to make with these spicy chicken wraps with homemade roti. Whether you’re looking for a quick lunch or a fuss-free dinner, this recipe is sure to satisfy your cravings without compromising on taste.
SPICY CHICKEN WRAPS RECIPE
Course: Lunch, Light Meals
Cuisine: South African
Difficulty: Easy
Prep time: 10 minutes
Cooking time: 20 minutes
Servings: 6
INGREDIENTS
- For the roti
-
2 cups flour
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30 ml oil
-
1⁄2 tsp salt
-
1 cup boiling water
- For the perinaise chicken
-
4 chicken fillets
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1⁄2 bottle Nando’s sauce (or any periperi sauce of your choice)
-
2 tbsp. mayonnaise
-
1 tbsp. masala spice
-
salt
-
1⁄2 tsp ginger and garlic
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1⁄2 tsp soya sauce
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mixed herbs
-
lettuce
METHOD
- To make the roti:
- Start by sifting the flour and adding salt. In a measuring cup, mix a cup of boiling water with oil.
- Pour the water and oil mixture into the flour and mix to form a soft dough.
- Add more water if necessary, and knead well to create a soft, lump-free dough that’s not too sticky.
- Divide the dough into balls, and flatten each ball between your palms.
- Roll out the dough until it’s flat and round, adding flour to your rolling board to prevent sticking.
- Grease a non-stick pan with butter, and fry each roti for about a minute until golden brown.
- For the perinaise chicken:
- Cut the chicken into small pieces, and season with masala spice and salt according to your taste.
- Add a few drops of soy sauce, ginger, and garlic mix.
- Then, add Nando’s sauce of your preferred heat level, and mayonnaise.
- Stir the mixture well, and cook the chicken with the sauce over medium heat for about 15 minutes.
- Be careful not to let the heat dry out the sauce.
- To assemble:
- Add lettuce and any other garnish of your choice to the wrap, such as green peppers, tomatoes, and cheese.
- Place the chicken over the wrap, and fold it up.
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