Chicken, mango, zaboca pockets or wraps

I feature this recipe today since mangoes and avocados are in season and if, like me, you have kind friends and relations with fruit trees in the backyard, that’s two ingredients that won’t cost you a thing. For the rest parsley is cheap enough, so is cucumber. Use half the amount of lime juice if you don’t have any lemons (or buy a bottle of lemon juice in the supermarket, it comes in handy for all sorts of things so it isn’t really expensive provided you keep it fresh in the fridge).

Two ounces of chicken per person is economical enough, and you’re bound to have some mayonnaise (home-made or store bought) in the fridge. So get out the cooked chicken (breast or leg or thigh, it doesn’t much matter which) and let’s get wrapping with

2 teaspoons curry powder

1/4 cup mayonnaise

2 teaspoons lemon or 1 teaspoon lime juice

Salt and freshly ground black pepper

8 ozs of cooked chicken, shredded

2 cups cucumber, peeled, seeded and cubed

1 ripe preferably Julie mango, peeled, seeded and chopped

1/2 cup flat Italian or curly parsley

1/2 ripe zaboca (make guacamole with the rest of the zaboca)

4 plain (NOT dhalpurie) roti skins (or pita pocket bread)

METHOD

Heat the curry powder in a very small pot at medium-low, stirring constantly, until fragrant (about 2 minutes).

Put the curry powder in a small bowl and stir in mayonnaise and lemon/lime juice. Season to taste with salt and pepper.

Mix the seasoned mayonnaise with the chicken, cucumber, mango, parsley and zaboca. Divide this mixture between four roti skins (or 4 pita pocket breads) and serve.

NOTE: These ‘wraps’ can be prepared up to 4 hours ahead and kept in the fridge, tightly wrapped in plastic wrap. Bring back to room temperature before serving.

Serves 4

Bon appetit!