Bajan Spiced Chicken Roti Wrap with Tamarind Pepper Sauce

About this meal

A hearty Barbadian-inspired chicken roti wrap filled with curried chicken, local sweet potatoes, and sautéed vegetables, served with a side of tangy tamarind-pepper sauce. This wrap is dairy-free and tailored for healthy weight gain, packed with proteins, complex carbs, and Caribbean flavors.

Ingredients

• Boneless skinless chicken thighs — 200g
• Barbadian curry powder — 2 tbsp
• Fresh ginger (grated) — 1 tsp
• Garlic (minced) — 2 cloves
• Onion (diced) — 1 small
• Sweet potato (cubed) — 1 medium
• Bell pepper (diced) — 1/2 medium
• Scotch bonnet pepper (seeded, minced) — 1/2 (optional, for spice)
• Thyme (fresh) — 1 tsp
• Bay leaf — 1
• Coconut oil — 2 tbsp
• Whole wheat roti (dairy-free) — 2
• Green peas — 1/4 cup
• Spinach (fresh) — 1/2 cup
• Sea salt — to taste
• Black pepper — to taste
• Tamarind paste — 1 tbsp
• Honey — 1 tsp
• Lime juice — 1 tbsp
• Chopped cilantro — 1 tbsp

Steps

1. Marinate chicken thighs in curry powder, ginger, garlic, black pepper, sea salt, and thyme for at least 30 minutes.
2. Heat 1 tbsp coconut oil in a skillet. Sauté onions, sweet potatoes, and bell pepper until softened.
3. Add marinated chicken, bay leaf, and optional scotch bonnet. Cook until chicken is browned and cooked through, about 10-12 minutes.
4. Stir in green peas and spinach, cook until wilted. Remove bay leaf. Adjust seasoning.
5. Warm roti on skillet with a little coconut oil.
6. Spoon chicken and veggie mixture onto roti, roll tightly to form wraps.
7. For tamarind pepper sauce, mix tamarind paste, honey, lime juice, chopped scotch bonnet, and cilantro. Serve on the side.