Ingredients (for 6 servings)
For chicken
- 2 large chicken breasts with the skin on
- 1 teaspoon of salt
- 1 teaspoon of thyme
- 1 teaspoon of black pepper
- 1 tablespoon of vegetable or olive oil
- 1 teaspoon of dry grinded pepper or red chili flakes
- 2 garlic cloves (mashed or grated)
- 1/2 inch of ginger
- 1 teaspoon yaji powder (optional)
For Vegetable mix
- 1 Small cabbage
- 2 plum tomatoes (chopped or sliced)
- 2 medium-sized carrots (grated)
- 1 medium-sized purple onion ( the sweet onion is okay as well)
For dressing
- 10 tablespoons of light mayonnaise
- 3-4 tablespoons of sweet ketchup (optional)
- 1 teaspoon of red chili flakes
- 2 garlic cloves (mashed or grated)
- For wrap (choose your choice)
- Flatbread
- Burrito wrap
- Pita bread pockets
Instructions
- Wash and pat the chicken dry. Season with salt, coriander, thyme, black pepper, red pepper, grated garlic, grated ginger, and oil. Set it aside for at least an hour.
- Preheat your oven to 350 degrees. Meanwhile, in a nonstick skillet or frying pan, sear the chicken on both sides; after which you pour in about 1/4 cup of water or meat stock and transfer into the oven and cover to let it cook. (if not oven-proof, transfer into an over tray to proceed).
- Let the chicken rest for a few minutes before you cut or shred. After it is shredded, toss it in the Yaji powder.
- Chop all the vegetables and set aside together in a bowl.
- Make the mix for the dressing by whisking it together and set it aside.
- You may warm the wrap of your choice for 10 seconds, then gradually assemble the veggies and chicken onto one end of the wrap. Roll and tuck in the ends. You may wrap with a foil wrapper and leave it in the oven to keep warm. You may also sear it on a nonstick pan to give it a crunch.
- If using a pita, slice it open down the middle tuck all the veggies, chicken, and sauce into the Pita’s pocket, and enjoy!
Recipe courtesy of Nigerian Lazy Chef