Ethiopian-Style Chicken Wraps
A flavorful and spicy chicken wrap with an Ethiopian twist, served with a side of tangy slaw.
Ingredients
- ●1 lb chicken breastboneless and skinless
- ●1 package tender injeraEthiopian flatbread
- ●1 cup light yogurtfor slaw
- ●1/4 cup pistachio oilfor cooking
- ●4-6 wraplarge flour tortillas
- ●1 medium onionchopped
- ●1 medium bell pepperchopped
- ●2 inches gingergrated
- ●1 tsp cuminground
- ●1 tsp corianderground
- ●1-2 tsp berbere spiceadjust to taste
Instructions
- 1
1. Preheat the oven to 400°F (200°C).
- 2
2. In a blender or food processor, combine yogurt, onion, bell pepper, ginger, cumin, coriander, and berbere spice. Blend until smooth.
- 3
3. In a large bowl, whisk together pistachio oil, cumin, coriander, and berbere spice.
- 4
4. Add the chicken breast to the bowl and mix until coated with the spice mixture.
- 5
5. Heat a large skillet over medium-high heat. Add the chicken and cook until browned, about 5-6 minutes.
- 6
6. Transfer the chicken to the preheated oven and bake for 15-20 minutes, or until cooked through.
- 7
7. Meanwhile, toast the injera bread by wrapping it in foil and heating it in the oven for 5-7 minutes.
- 8
8. To assemble the wraps, spread a layer of the yogurt slaw on the bottom of each tortilla, followed by a slice of chicken, a few pieces of injera, and a sprinkle of cilantro.
- 9
9. Serve immediately and enjoy!
- 10
10. To make the slaw, combine the yogurt, chopped onion, and grated carrot in a bowl. Season with salt and pepper to taste.
- 11
11. Refrigerate for at least 30 minutes to allow the flavors to meld.