Sweet Potato & Chicken Roti Wraps

by Susan on October 12, 2017

sweet potato & chicken roti wraps

Sometimes photos don’t do a recipe justice. Wraps and quesadillas are always hard to capture, as it’s a challenge to make the insides look as delicious as they (hopefully) taste once they’re stuffed in a tortilla.

This recipe that I adapted from The Food Network was loaded with flavor and pleasantly surprised everyone. The kids were worried about the curry, and my husband reminded me yet again how much he DOESN’T like sweet potatoes.

I used less jalapeno than the original recipe suggested, which helped keep the heat at a neutral level. Using gluten-free tortillas instead of lavash bread kept things gluten-free. It would be easy to omit the chicken here for a vegetarian option, and the butter could easily be subbed out in favor of Earth Balance or coconut oil if you’re dairy-free or vegan. Even though it’s not traditional in Indian cuisine, avocado might make a delicious addition, too.

I’ll definitely be making this one again. It had a very complex flavor with minimal effort and was perfect for a busy weeknight dinner.

Sweet Potato & Chicken Roti Wraps
adapted from Food Network

6 tbs. unsalted butter
1 onion, finely diced
1/2 jalapeno pepper, seeded and diced
1 tbs. chopped fresh thyme
3 cloves garlic, minced
1 tbs. grated peeled fresh ginger
1 tbs. curry powder
1 pound sweet potatoes, peeled, quartered lengthwise and sliced 1/2 inch thick
sea salt and freshly ground pepper
3 cups shredded rotisserie chicken (about 12 oz.)
4-6 gluten-free tortillas (depends on how much you fill them)
1/4 cup fresh cilantro

Melt 2 tbs. butter in a medium saucepan over high heat. Add the onion,  jalapeno and thyme and cook, stirring, until softened, 2 to 3 minutes. Add the garlic and ginger and cook, stirring, until golden, about 1 minute. Add 2 more tbs. butter and the curry powder; cook, stirring, until the butter is melted and the curry powder is toasted, 30 seconds. Add the sweet potatoes and stir to coat, then add 1 tsp. salt, a few grinds of pepper and 2 cups water. Bring to a boil, then reduce the heat to a simmer; cover and cook until the sweet potatoes are tender, about 15 minutes.

Add the chicken to the pan. Cut the remaining 2 tablespoons butter into pieces and stir into the mixture. Cook until the chicken is hot and the potatoes start falling apart, about 3 minutes. Season with salt and pepper.

Heat the tortillas in a large nonstick skillet over high heat, about 30 seconds per side. Pile the chicken mixture on the side of each tortilla; top with cilantro. Wrap up to eat.

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