I’ve used my own roti’s but you could use lebanese flat breads or similar or even tortillas but I don’t really like the supermarket ones as they taste a bit sweet and plasticy?!
Some roti (or other flat bread)
6 Chicken thigh fillets
For the chicken thigh marinade
– 2 teaspoons garlic powder
– 2 teaspoons ginger powder
– 2 teaspoon paprika (not the sweet Spanish kind – the Indian type)
– salt and pepper to season
– olive oil
juice of half a lemon
For the “sort of” guacamole
1 ripe avocado
4 small ripe tomatoes
juice of half a lime
So for proper guacamole, you’ll also need to add some red onions, corriander and maybe a little red chilli!? I didn’t have these, so, this is a sort of guacamole.
Romaine Lettuce – washed and cut into chunky strips.
Mix the marinade ingredients together and rub into the chicken thigh fillets adding enough oil to allow it to coat everything liberally. Allow to marinade for at least 15mins – but if you’re organised enough to do it the night before or even in the morning before work all the better. I was not that organised.
Half the avocado and remove the stone and skin. Roughly chop it up. Keep half as a rough chop and smash half of it into a paste with the flat of the knife and a bit of salt on the chopping board. If you squeeze a little lime over all of this, it will help prevent it going brown too quickly.
Finely dice the tomatoes and add to the avocado in a bowl, mix well with some salt, pepper, olive oil and the juice of half the lime. Stir well and cover and keep in the fridge until you need it.
I grilled the chicken on the gas barbecue (lid down). This 1. prevents the house from smelling smokey – which annoys my wife. 2. Allows the fat to drain away. 3. Gives a lovely smokey flavour to the meat. 4. Saves me having to wash a pan up. …. But you could use a hot griddle pan on the hob if you fancied.
Place a dollop and smear the guacamole onto a roti; load with chicken and top with some lettuce. Roll and enjoy!