Lekker summer chicken roti wraps

Lekker summer chicken roti wraps

Ingredients

Roti

• 480g (4 cups) cake flour
• 375ml (1 cups) hot water
• 125ml ( cup) oil
• Salt and pepper
• 15ml (1 tbsp) dried mixed herbs

Filling

• Sweet chilli sauce
• Mayonnaise or salad cream
• Handful fresh mint, chopped
• Lettuce leaves
• 1 onion, finely sliced
• 3 peppers (red, yellow, green) cored, seeded and finely sliced
• Grilled chicken, sliced
• 1 small pineapple, finely sliced
• 1-2 tomatoes, diced
• Handful fresh parsley, chopped
• 1-2 avocados, finely sliced
• Lemon juice

Method

Mix the roti ingredients to form a smooth dough and shape into about 16 small balls.

Roll these out on a lightly floured surface to make flat discs.

Heat a nonstick pan and fry the rotis one at a time for a few minutes on each side.

Set aside on a plate until needed.

To assemble the wraps, smear the centre of each roti with chilli sauce and mayonnaise.

Sprinkle over some chopped mint, then layer the lettuce, onion, peppers, chicken, pineapple, tomato, parsley and avocado.

Drizzle with a little lemon juice and add extra sauce if desired.

Fold over to form wraps and secure with a toothpick.

Makes about 16 (leftover roti can be wrapped and refrigerated).