Nigerian Grilled Chicken & Ugu Wrap with Avocado-Scent Leaf Dressing

How to Make It

1. 1

   Marinate the Chicken

   In a bowl, combine the chicken breast strips with suya spice blend, minced garlic, grated ginger, ground cayenne, 15ml lime juice, and half the olive oil. Mix thoroughly until every strip is well coated. Cover and marinate for at least 15 minutes at room temperature, or refrigerate for up to 2 hours for deeper flavour.

   Tip: Make your own suya spice at home by blending roasted groundnuts, paprika, ginger powder, garlic powder, and a pinch of cloves — this way you control the sodium completely.
2. 2

   Prepare the Avocado-Scent Leaf Dressing

   In a blender or using a mortar and pestle, combine the avocado flesh, scent leaves (nchuanwu), remaining lime juice, low-fat yoghurt, one minced garlic clove, and a tablespoon of water. Blend until smooth and creamy. Taste and adjust lime for brightness. The dressing should be pourable but thick — add water one teaspoon at a time if too thick.

   Tip: Scent leaves (efirin) are a powerful anti-inflammatory herb native to West Africa. They also add a uniquely Nigerian aroma that makes this dressing completely distinct from any Western version.
3. 3

   Grill the Chicken

   Heat a grill pan or non-stick skillet over medium-high heat and brush lightly with the remaining oil. Add the marinated chicken strips in a single layer and grill for 5–6 minutes per side until golden, slightly charred at edges, and cooked through (internal temperature of 75°C / 165°F). Remove from heat and allow to rest for 3 minutes before assembling.

   Tip: Do not overcrowd the pan — grill in batches if needed to ensure the chicken sears properly rather than steaming, which keeps it juicy and adds that authentic suya char.
4. 4

   Prepare the Vegetables

   While the chicken grills, rinse and pat dry the ugu leaves, then shred them finely. Slice the cucumber into thin rounds, deseed and slice the tomatoes, and thinly slice the red onion. Lay them all out ready for assembly. The raw ugu adds a gentle bitterness and significant iron and folate content.

   Tip: If ugu leaves are too fibrous or bitter for your taste, lightly blanch them in hot water for 30 seconds and immediately rinse under cold water to retain their green colour and nutrients.
5. 5

   Warm the Wraps

   Warm each whole wheat wrap in a dry pan over medium heat for about 30 seconds per side, or wrap in a slightly damp cloth and microwave for 20 seconds. Warm wraps are more pliable and easier to roll without tearing.

   Tip: For extra fibre and lower glycaemic impact, look for Nigerian-produced whole wheat flatbreads or substitute with oat-based wraps available in some Nigerian health stores and supermarkets.
6. 6

   Assemble the Wraps

   Lay each warmed wrap flat. Spread 2 tablespoons of avocado-scent leaf dressing across the centre of the wrap, leaving a 2cm border around the edges. Layer on a generous handful of shredded ugu leaves, followed by cucumber slices, tomato slices, and red onion. Place one-quarter of the grilled chicken strips on top. Fold in the sides, then roll from the bottom up firmly into a tight wrap.

   Tip: Cut each wrap diagonally in half before serving for easy eating and a more appealing presentation. Pack the remaining dressing on the side for dipping.
7. 7

   Serve and Store

   Serve immediately for best texture and freshness. If meal-prepping, store the components separately in airtight containers in the refrigerator for up to 2 days — wrap and assemble only just before eating to prevent sogginess. Keep the avocado dressing with a piece of cling film pressed directly onto its surface to prevent browning.

   Tip: This wrap pairs beautifully with a side of sliced cucumber and a chilled cup of zobo (hibiscus) drink with no added sugar for a complete, clinically balanced Nigerian lunch under 450 calories total.