Its’s one of those obvious hit dishes, not just for kids but for everyone: Stuff a wrap with anything good and try putting it in your mouth without getting it all over your clothes. Or just don’t care about that, whatever the mood you’re in.
So ready to be a super-mum, I put the chicken into the marinade when I looked in my bag and realized I’d forgotten to buy pre-made wraps. I could already see my kid screaming “but you proooomised!” when I thought, “how hard can it be?”. Seriously.
2 chicken breasts
5 tablespoons yoghurt
1 teaspoon (dried) coriander
1 teaspoon fresh or dried garlic
1 teaspoon ras el hanout (or some other exotic spice you prefer)
Cucumber, sweet pepper, lettuce and other fillings you crave. (I’d add corn or tomatoes next time)
1 cup of creme fraiche (or fullfat yoghurt)
2 cups of flour (I used spelt flour but you can use any kind. If you’re going to use soy flour, add less water until you have a good consistency)
1/2 cup of oil
3/4 cup of luke warm water
Salt and pepper
Marinade your chicken
Cut the breasts in strips. Mix 5 tablespoons of yoghurt with the dried coriander, garlic and ras el hanout. Add salt and pepper. Taste. Your marinade should be salty. If it tastes like you could eat a spoonful, add more salt. Mix the chicken with the marinade, cover with foil and put away for at least and hour, but preferably longer.
Make your wraps
Mix two cups of flour with some salt and 1/2 cup of oil. Add luke warm water until you have a consistency that is sticky but not too wet. Knead 10-15 times. Dust your workspace with some flour, take some dough and let your 4-year-old do all the hard work. 🙂 Your can make your wraps thin or a little thicker, it’s up to you. Cook them in a non-stick pan (don’t add oil!) for about two minutes on each side. Keep them warm in an oven (cover with foil so they don’t dry out).
Wrap it up (uh hu!)
Fry your chicken in some oil. Chop up your veggies. Mix the creme fraiche with some salt and pepper. Put everything on a big plate and start stuffing. 🙂 Bon appetit!