Cajun Chicken Tacos with 2-Ingredient Dough

This dough is deeelicious! It’s beautifully simple, easy to handle, easy to make and a great option to have when you’re making any sort of wraps, tacos or burritos. It’s tasty, slightly chewy and can sturdy, so filling this with loads of tasty goodies is a must-try. I also think it’s a sneaky way to help kids consume their veggies and for us adults, it’s just a healthier alternative to your store-bought wraps – it’s also way more affordable!

Recipe Notes:
– You could substitute the sweet mashed potatoes for the orange fleshed sweet potatoes or butternut – the dough will just be orange in colour.
– You could substitute the all-purpose flour for gluten-free flour – it works just as well.
– The mashed sweet potato/butternut doesn’t need to cool off before mixing in the flour.
– I roll the dough into 5mm thickness but you might want to go thinner if you’re making burritos because folding a thicker wrap is difficult.
– The ratio should be 1 cup:1 cup BUT when using grams, you’ll notice that a cup of cooked sweet potato weighs more than a cup of flour, hence the grams differing in the recipe below.
– You can easily double or quadruple the below recipe.

Below the dough recipe you’ll find the recipe for the taco fillings, which will be enough for 8 tacos (15cm diameter).


Cajun Chicken Tacos

Homemade tacos filled with tender chicken stirps, tangy yoghurt sauce and topped with a fresh salsa
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Course: Appetizer, Main Course, Side Dish, Starter
Keyword: burrito, butternut, dough, sweet potato, taco, wrap
Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 8 medium tacos


2-Ingredient Dough

  • 150 grams all purpose flour/gluten free flour see notes
  • 250 grams cooked sweet potato or butternut see notes
  • Pinch of salt

Cajun Chicken with Sauce

  • 600 grams chicken breast cut into strips
  • 1 tbsp olive oil
  • 1 tbsp Cajun spice
  • 1 tbsp olive oil
  • 2 tbsp ground sumac
  • 1 tsp garlic powder
  • 2 tsp light brown sugar
  • ¾ cup double cream yoghurt
  • Juice from 1/2 a lemon
  • ½ cup water
  • salt to taste

Basic Salsa

  • 6 large rosa tomatoes diced
  • ½ medium red onion diced
  • Handful of coriander roughly chopped


2-Ingredient Dough

  • Add 1 cup of cooked sweet potato, 1 cup of flour and a pinch of salt to a large bowl and roughly mix.
  • Tip the dough onto a clean surface and knead until just combined.
  • Section into 8 equal parts. This will yield 8 medium tacos with a diameter of 15cm.
  • Bring a medium saucepan to a medium-high heat. Place the rolled dough in a dry pan and cook on each side for 2 mins. Remove, cover with a cloth and set aside.
  • Start filling as desired and enjoy!

Cajun Chicken

  • For the chicken, cut the chicken into strips and place in a large bowl. Add 1 tbsp Cajun spice and 1 tbsp olive oil. Mix until the chicken is fully coated.
  • Bring a large saucepan to a medium high heat and one heated, add the chicken strips. Let the chicken brown on one side before turning. Remove from the heat and set aside.
  • For the sauce, add 1 tbsp olive oil, sumac, garlic powder, light brown sugar to a small saucepan and cook for 1-2min on a medium high heat but be careful to not burn the spices.
  • Add the yoghurt, lemon juice and water to the spices and simmer for 5-8mins or until the sauce has reduced by 1/3 and thickened up beautifully. Salt to taste and set aside until you're ready to assemble.

Basic Salsa

  • For the salsa, finely dice the rosa tomatoes and red onion and add to a small bowl. Mix and set aside.
  • Fill each taco chicken, Cajun yoghurt sauce, salsa and finish of with the chopped coriander coriander.



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