Sweet Potato and Chicken Roti

  • Level: Easy
  • Total: 40 min
  • Active: 35 min
  • Yield: 4 servings
  • Nutrition Info
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6 tablespoons unsalted butter

1 onion, finely diced

1 large red jalapeno pepper (1/2 sliced, 1/2 minced; remove seeds for less heat)

1 tablespoon chopped fresh thyme

3 cloves garlic, minced

1 tablespoon grated peeled fresh ginger

1 tablespoon curry powder

1 pound sweet potatoes, peeled, quartered lengthwise and sliced 1/2 inch thick

Kosher salt and freshly ground pepper

3 cups shredded rotisserie chicken (about 12 ounces)

4 9-inch-square lavash flatbreads

1/4 cup fresh cilantro


  1. Melt 2 tablespoons butter in a medium saucepan over high heat. Add the onion, sliced jalapeno and thyme and cook, stirring, until softened, 2 to 3 minutes. Add the garlic and ginger and cook, stirring, until golden, about 1 minute. Add 2 more tablespoons butter and the curry powder; cook, stirring, until the butter is melted and the curry powder is toasted, 30 seconds. Add the sweet potatoes and stir to coat, then add 1 teaspoon salt, a few grinds of pepper and 2 cups water. Bring to a boil, then reduce the heat to a simmer; cover and cook until the sweet potatoes are tender, about 15 minutes.
  2. Add the chicken to the pan. Cut the remaining 2 tablespoons butter into pieces and stir into the mixture. Cook until the chicken is hot and the potatoes start falling apart, about 3 minutes. Season with salt and pepper.
  3. Heat the lavash in a large nonstick skillet over high heat, about 30 seconds per side. Pile the chicken mixture in the center of each lavash; top with the cilantro and minced jalapeno. Fold in the sides and roll up like a burrito; cut in half.
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