15-Minute Chicken Curry Roti Wrap
Rotis stuffed with shredded rotisserie chicken, warm curry sauce, and fresh cilantro—a Caribbean street-food classic ready in minutes. Serve with extra sauce for dipping.
- Total time
- 15 min
- Servings
- 2
- Calories
- 485
- Protein
- 34g
Ingredients
- 2 cups rotisserie chicken, shredded
- 1 cup curry sauce (store-bought or homemade Caribbean curry)
- 4 pieces roti or flatbread
- ¼ cup fresh cilantro, chopped
- 1 whole lime
- 1 pinch salt and black pepper to taste
Instructions
- 1
Warm the curry sauce in a small skillet over medium heat, stirring occasionally, about 3 minutes until steaming.
- 2
Add shredded chicken to the curry sauce and stir until coated and warmed through, about 2 minutes.
- 3
Warm the rotis in a dry skillet or directly over a gas flame for 20 seconds per side until pliable.
- 4
Lay a warm roti flat and spoon curried chicken down the center, leaving a 1-inch border on all sides.
- 5
Sprinkle cilantro over the filling, squeeze lime juice, season with salt and pepper.
- 6
Fold the roti in half, then roll from one side to create a tight wrap. Repeat with remaining rotis.
Tools you’ll need
- small skillet
- dry skillet or stovetop
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