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
Ingredients
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
Instructions
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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