🍗🥥🌯 Caribbean Coconut Chicken Roti Wraps
🍽️ Servings:
4 wraps
⏰ Time:
Prep: 20 min
Cook: 30 min
Total: ~50 min
🛒 Ingredients:
For the coconut chicken:
1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized chunks 🍗
1 tbsp vegetable oil (or coconut oil for extra flavor) 🛢️
1 medium onion, finely chopped 🧅
2 cloves garlic, minced 🧄
1 tsp fresh ginger, grated 🌿
1 tbsp curry powder 🌶️
1 tsp ground cumin 🧂
1/2 tsp ground turmeric 🌟
1/2 tsp ground cinnamon (optional for warmth) 🍂
1/2 tsp chili flakes (adjust to spice preference) 🌶️
1 cup coconut milk 🥥
1/2 cup chicken broth or water 🍲
1 tbsp soy sauce or fish sauce 🐟
1 tbsp brown sugar or honey 🍯
Salt and pepper, to taste 🧂
For the wraps:
4 roti flatbreads or tortillas 🌯
1 cup fresh cilantro leaves 🌿 (optional, for garnish)
1/2 cup shredded lettuce or cabbage (optional, for crunch) 🥗
1/4 cup sliced avocado (optional, for creaminess) 🥑
Hot sauce or mango chutney (optional, for extra flavor) 🌶️
🔪 Instructions:
1. Cook the coconut chicken 🍗
In a large skillet, heat the oil over medium heat. Add the chopped onion and cook for 3-4 minutes until softened. Add garlic, ginger, curry powder, cumin, turmeric, cinnamon (if using), and chili flakes, and sauté for 1-2 minutes until fragrant.
Add the chicken pieces to the pan and cook for 5–6 minutes until browned on all sides. Season with salt and pepper.
Pour in the coconut milk, chicken broth, soy sauce, and brown sugar (or honey). Stir to combine, then reduce the heat to low and let it simmer for 10–15 minutes until the chicken is tender and the sauce thickens. If the sauce gets too thick, add a splash more broth or water.
2. Prepare the wraps 🌯
While the chicken simmers, warm the roti or tortillas in a dry pan over medium heat for 1-2 minutes on each side, just to soften them.
3. Assemble the wraps 🥑🌿
Once the chicken is cooked and the sauce has thickened, take a warm roti or tortilla and spoon a generous portion of the coconut chicken mixture onto the center. Top with shredded lettuce or cabbage, fresh cilantro, and a few slices of avocado.
4. Wrap it up 🌯
Fold in the sides of the roti, then roll it up tightly to encase the filling. Serve immediately with hot sauce or mango chutney on the side for an extra kick of flavor.
🌟 Tips & Variations:
Add more veggies: For a heartier wrap, you can add bell peppers, tomatoes, or sautéed spinach to the filling.
Make it spicy: Increase the chili flakes or drizzle your favorite hot sauce on top for an extra spicy twist 🔥.
Vegetarian option: Swap the chicken for tofu or tempeh for a plant-based version 🥦.
Leftovers: The coconut chicken can be used in other dishes, such as over rice, in salads, or as a topping for baked potatoes!