Siddy's Mediterranean chicken wraps

    2 hours 30 min

    A very refreshing versatile recipe you can use as a base for lots of dishes from an exotic chip dip to a full on main course. Full of punchy flavour and chicken to die for.


    Essex, England, UK
    1 person made this

    Serves: 6 

    • 8 chicken thighs
    • 3 carrots, roughly chopped
    • 1 onion, halved
    • 3 teaspoons salt
    • 6 medium potatoes
    • 6 peppers, seeded and cut into strips
    • 2 (400g) tins chopped tomotoes
    • 1 tablespoon tomoto puree
    • 1 tablespoon ketchup
    • 1/2 cucumber seeded and chopped into 1cm strips
    • 12 small tortilla wraps

    Prep:30min  ›  Cook:2hr  ›  Ready in:2hr30min 

    1. Remove skin from the chicken and put the thighs in a pressure cooker with 3 carrots, 1 onion cut in half, and a teaspoon of salt. Add just enough water to cover. Cover and cook for 40 minutes over a medium heat or until the chicken is no longer pink in the centre.
    2. Preheat the oven to 160 C / Gas 2/3.
    3. Prick the potatoes and microwave turning every 4 minutes. Make sure you prick the potatoes all over with a fork. They may take as long as 16 minutes to fully cook but keep cooking until nice and soft when you sink a fork into it. Once tender, transfer to a baking tray and place in the bottom of the oven to crisp the skins, about 30 minutes. Remove when crispy and set aside.
    4. Meanwhile, place the peppers into a lidded casserole dish. Add the chopped tomatoes and 2 teaspoons of salt, tomato puree and ketchup to the vegetables.
    5. Bake covered in the oven until the vegetables are tender, about 20 minutes. You are just sweating the veg down at this point, so don't have the oven too hot.
    6. Once the chicken is cooked, drain and add the thighs to the casserole dish and replace the lid. This will allow the chicken to absorb the flavours. The veg will have sweated down and there will be a lot of extra water in the dish but this is fine.
    7. Bake for 1 hour to 1 1/2 hours until the water has evaporated and the mixture begins to dry. The veg should be really well cooked and soft. Use your imagination as to the texture you would want the veg to be in a wrap before taking out of the oven. You don't want it too dry, but you definitely don't want it wet so be patient.
    8. The flavours should now be really strong, take the chicken out and remove from the bone with your fingers, the meat will fall off the bone, so just break it up into strips and place in a bowl.
    9. When everything is cooked there is no rush, you can add the veg to a bowl in single serving measures and heat in the microwave whilst you prepare the wrap and potato. Fry the wrap for 30 seconds on the hob each side before filling each with a bit of chicken, and lots of veg mixture. The chicken goes a long way so make use of your empty Chinese takeaway tupperware! Add a few cheesy tortilla chips and you have yourself a party dish to savour! The vegetable mix is a great base for almost any meat so get the imagination going and develop some new recipes.

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    Reviews in English (1)


    Very refreshing, kids love it, couldn't be easier to make, full of flavour, extremely cheap to make.  -  01 Feb 2015