Piri-piri chicken liver wraps recipe
These chicken wraps are packed with spice and make a speedy dinner idea for two. Chicken livers are great for adding plenty of rich, deep flavour, when cooking on a budget. Season with cumin, garlic and piri-piri before frying, and load into wraps with sweet potato wedges, tomatoes and spinach. Finish off this chicken liver recipe with some mayo and zesty coriander and enjoy!
See method- Serves 2
- 10 mins to prepare and 20 mins to cook
- 445 calories / serving
Ingredients
- 2 small sweet potatoes (about 400g), cut into 3cm wedges
- 1 tbsp vegetable oil
- 2 tsp piri-piri seasoning, plus extra to serve
- 200g chicken livers, trimmed
- ½ tsp ground cumin
- 1 garlic clove, crushed
- 2 white tortilla wraps (from a pack of 8)
- 1 tbsp lighter than light mayonnaise
- 40g baby spinach
- 8 cherry tomatoes, halved
- 10g fresh coriander, chopped
Each serving contains
- Energy
- 1880kJ 445.0kcal
- Fat
- 12g
- Saturates
- 2g
- Salt
- 1.6g
- Sugars
- 24g
of the Reference intake
Carbohydrate 61.4gProtein 25.1gFibre 2.3g
Method
- Preheat the oven to gas 5, 190°C, fan 170°C. Put the potato wedges on a baking tray, add half the oil and half the piri-piri seasoning; toss to coat. Bake for 20-25 mins until tender, turning halfway through.
- Meanwhile, put the chicken livers in a bowl. Add the cumin, garlic and remaining piri-piri seasoning, then season and mix gently. Heat the remaining oil in a large frying pan over a medium heat and fry the livers for 4 mins each side or until cooked through. Slice each in half. Warm the wraps in a griddle pan.
- Spread the mayonnaise evenly over the wraps. Scatter with the sweet potato and spinach; top with the chicken livers and cherry tomatoes. Sprinkle over a little more piri-piri seasoning and the coriander, then wrap up to serve.
- See more Liver recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
