Chicken Roti Wrap

Recipe by Joe Boiling
Serves 4
Oven temp. 450 ℃
  • For the marinade;
  • 2 Tbsp Olive Oil
  • 2 Tsp Ground Cumin
  • 1 Tsp Ground Coriander
  • 2 Tsp Smoked Paprika
  • A pinch of chilli flakes
  • 1/2 Tsp Turmeric
  • 1 Tsp Garam Masala
  • 1/2 a lemon, juice
  • For the roti's;
  • 6 Boneless, skinless Chicken Thighs, cut into chunks
  • 4 Roti's
  • 2 Red Onions, finely sliced
  • 2-4 Red Chillies, sliced
  • 1 Bunch of Coriander, leaves only
  • 4 Heaped Tbsp of Yoghurt
  • 8 Tsp Mango Chutney
  • This quick and easy wrap is a great excuse to fire up Roccbox in the week – a bit of marinating and some chopping is pretty much all that is required! The speed at which you can cook the chicken means it retains it’s moisture brilliantly and keeping the onion and chilli raw gives great crunch and texture.

    Combine the marinade ingredients and thoroughly coat the chicken pieces in the marinade. Leave for 2 hours but ideally overnight.

    When ready to cook, fire up Roccbox to full whack and while it is coming up to temperature slice the garnish ingredients.

    Remove the chicken from the marinade and season with salt and pepper before cooking in a pre heated pan in Roccbox for around 6-8 minutes, tossing and shaking regularly.

    Once the chicken is cooked, turn Roccbox off and flash the Roti’s to warm them through.

    I like to put all the ingredients out on the table and let people build their own wraps when it’s time to serve, but otherwise, top each roti with yoghurt, mango chutney and chicken before popping on the raw red onion, chilli and coriander.

    Wrap up and get eating – be warned, they can be quite messy!

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