1cupflour for every cup cooked sweet potatoes (this recipe 2 cups of each)
2tbspcoconut oil for every cup of mix
400gChicken fillets
2tspchicken spice
coconut oil for frying
2tbspCrème Fraîche
8small tomatoes, sliced, for serving
fresh coriander, for serving
1smashed avocado
2red onions, pickled with lime and salt (good idea to do this at least an hour beforehand)
Instructions
Cook the sweet potatoes with skin on until soft.
Remove the skins and scoop out enough for 2 cups of sweet potatoes Working with a warm sweet potato ensures the dough will come together easily, be more workable, soft, and easier to roll out. It also ensures the dough won’t dry out.
Mix the sweet potato flesh with the flour to make a dough, dusting more flour on your hands if necessary to make a soft silky dough. Cut into 4 equal pieces. Shape into balls and roll out on a floured surface to a thickness of ½ cm.
Pan-fry the wraps in the coconut oil in a hot pan until the surface starts to bubble, flip over to get an even cooked colour. Stack the cooked wraps on a plate under a clean dish towel to keep them soft and warm.
Pan-fry the chicken until golden and just cooked, adding the spices and oil. Slice or shred the chicken.
Serve the chicken in the wraps, spread each wrap as you go along with Crème Fraîche, sliced tomatoes, coriander, smashed avocado with the pickled onions.