Ingredients
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2 large chicken breasts
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4-6 tablespoons of Suya spice
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1 tomato
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1 cup of chopped lettuce
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A few tablespoons mayonnaise (optional)
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1 cucumber
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1 red onion
Suya spice blend:
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3 tablespoons of ground dried ginger
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1/4 cup crushed dry peanuts or unsweetened peanut powder
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1 vegetable bouillon cube
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2 tablespoons ground red pepper flakes
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1 tablespoon garlic powder
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1 tablespoon onion powder
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1 teaspoon ground white pepper
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2 tablespoon paprika optional
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4 tortilla wraps
Directions
- In a large bowl mix all of the dried spice ingredients with the finely crushed (or crumbled) peanuts. *Be sure to remove any excess oil from finely crushed peanuts- the peanuts should have a fine crumbly consistency, and not that of a paste. Mix the spices together in a small bowl and set aside.
- Put cleaned chicken breast in ziploc and use a hard object to pound it and flatten the chicken breast. Cut each into two pieces.
- Pour suya spice mix over chicken and evenly coat it. Let chill for an hour in the fridge.
- Grill the suya chicken and set aside.
- Slice the vegetables and assemble them into wraps with the suya chicken. If you’d like, you can spread the black eyed peas hummus into the wraps too.
- Enjoy!