Nigerian Spiced Chicken Wraps with Tatashe-Ugu Sauce

How to Make It

1. 1

   Season and Cook the Chicken

   Place the chicken breasts in a medium pot. Add half the sliced onion (about 75g), half the minced garlic, the grated ginger, curry powder, thyme, ehuru, and a pinch of salt. Pour in the low-sodium chicken stock or water. Bring to a boil over medium-high heat, then reduce to a simmer. Cover and cook for 20 to 25 minutes until the chicken is fully cooked through and tender.

   Tip: Do not discard the poaching liquid — you will use part of it to thin the tatashe-ugu sauce for extra flavour and nutrients.
2. 2

   Shred the Chicken

   Remove the cooked chicken breasts from the pot and allow them to cool slightly for 5 minutes. Using two forks, shred the chicken into thin, generous strips. Set aside and keep warm. Reserve about 100ml of the poaching broth.

   Tip: Shredding while the chicken is still slightly warm makes the process much easier and keeps the meat moist.
3. 3

   Roast the Tatashe and Tomatoes

   Place the tatashe (red bell peppers), fresh tomatoes, and scotch bonnet pepper on a dry baking tray or directly over a gas flame using tongs. Roast or char for 8 to 10 minutes, turning occasionally, until the skins are blistered and lightly blackened. This deepens the flavour significantly. Allow to cool slightly, then blend with the remaining garlic and onion into a coarse, textured sauce.

   Tip: Roasting the peppers instead of frying them reduces the need for excess oil while adding a smoky depth that is characteristic of traditional Nigerian soups and stews.
4. 4

   Cook the Tatashe-Ugu Sauce

   Heat the olive oil or palm oil in a wide saucepan over medium heat. Pour in the blended tatashe mixture and stir well. Cook uncovered for 10 to 12 minutes, stirring frequently, until the sauce thickens and the raw tomato smell cooks off. Add the ground crayfish if using, and pour in the reserved poaching broth to loosen the sauce to a pourable but coating consistency. Season with a tiny pinch of salt. Stir in the shredded ugu leaves in the last 2 minutes of cooking to preserve their nutrients and vibrant colour.

   Tip: Ugu leaves lose their nutrients quickly with prolonged heat. Adding them at the end retains their iron, folate, and antioxidant content.
5. 5

   Warm the Flatbreads

   Heat each wholewheat flatbread in a dry skillet or directly on a low flame for 30 to 45 seconds per side until pliable and lightly toasted. Wrap them in a clean kitchen towel to keep warm and soft while you assemble.

   Tip: Warming the flatbreads prevents them from cracking when rolled and makes the whole dish more enjoyable to eat.
6. 6

   Assemble the Wraps

   Lay each warmed flatbread on a plate. Divide the shredded spiced chicken evenly among the four wraps, placing it along the centre. Spoon a generous amount of the tatashe-ugu sauce over the chicken on each wrap. Add a dollop (about 20g) of low-fat Greek yoghurt or crumbled wara on top of each. Squeeze a little fresh lime juice over the filling, then roll the flatbread snugly to enclose the filling.

   Tip: For meal prep, keep the sauce, chicken, and flatbreads stored separately in airtight containers in the refrigerator for up to 3 days. Assemble just before eating.
7. 7

   Garnish and Serve

   Place each assembled wrap seam-side down on a serving plate or slice diagonally into two halves for easy eating. Spoon extra tatashe-ugu sauce generously over the top. Scatter torn fresh scent leaves (efirin) over everything as a finishing garnish for added aroma and anti-inflammatory benefit. Serve immediately while warm.

   Tip: Pair with a small side of cucumber and carrot sticks or a light okra soup for a complete, balanced clinical meal that supports gut health alongside the main dish.