Spicy Chicken Wraps
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Ingredients
chicken breast, cut into small cubes
2 medium potatoes cut into small pieces
1 medium green bell pepper, stem, seeds and membrane removed, cut into short strips
Marinade
1 small onion, diced
2 tbsp tomato paste
2 tbsp roasted red pepper paste
1 cup yogurt
2 small cloves garlic, thinly sliced
3 tbsp olive oil
3 tbsp apple cider vinegar
2 tsp smoked paprika
1 tsp red chilli pepper powder
1 tsp dried oregano
1/8 tsp dried rosemary
1/8 tsp dried thyme
1 tsp salt
Assemble
handful fresh parsley, to garnish
1/2 cup yogurt
1 tbsp sumac, for sprinkling
2 cups lettuce, shredded
3 medium tomatoes, chopped
3 tbsp olive oil, for drizzling
8 corn tortillas
Instructions
Marinate
Mix all the marinade ingredients in a large mixing bowl then add the chicken, bell pepper, and potatoes, ensuring everything is well coated. Cover and chill for 30 minutes overnight.
Roast
Transfer the marinated chicken and vegetables to a large roasting pan and spread out evenly. Bake at 375°F for 25-30 minutes. If you have a cooking thermometer, it is done when the internal temperature of the chicken reaches 165°F.
Cut into cubes once cooked.
Assemble
Separate the wraps and on each, layer with a few salad leaves, baked chicken and vegetables, a drizzle of olive oil, a spoonful of yogurt, parsley, and a sprinkling of sumac. Serve immediately.
