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Chicken Roti Wrap w/ Sumac Mayo

Ready in 15 minutes!

· Supper Stories

Don't you love food that sounds and tastes super fancy but comes together super fast? I do. I love to eat like I'm some sort of big time person when in reality I was trying to squeeze in dinner while doing 342 other things. I mean, can you even say "sumac mayo" without standing a little taller? LOL!

This recipe was inspired by my sister. She works countless (and fluctuating) hours while raising her two beautiful young girls. She's burning the candle at both ends but manages to balance her life so successfully. She is definitely in that "make something quick" season of life that I'm sure many of you can relate to. She also likes chicken, so there's that. ;)

The key to the success of this dish is using a few pre-made, store-bought items and as Emeril says, "kicking them up a notch." (Look out, my age is showing.) It does call for quite a few spices (some that you may not normally have in your pantry}, but it can either be a good reason to expand your spice cabinet or a fun opportunity to substitute and customize.

I started with some leftover chicken I had in the fridge, but a grocery store rotisserie chicken would be IDEAL for this. I doctored it up, topped it with some chopped bagged salad, three quick produce items and a sumac spiked mayo, which you can totally call an aioli to increase your fancy pants status.

Here, lemme show ya:

Chicken Roti Wrap w/ Sumac Mayo

Serves 4

For the Chicken:

1 grocery store rotisserie chicken (bonus points for lemon pepper), shredded

(Use canned, drained jackfruit to make this recipe vegan or vegetarian)

Liberal shakes of the following (we're cooking by the spirit here friends):





Garlic Powder

Liberal pinches of the following:

Salt (I always use pink Himlayan)

Mexican oregano

Crushed red pepper (Optional)

Actual Pinches of the following (don't go crazy!)



Ground cloves

You will also need:

The juice of one lemon

1/2 cup water

A little oil for the pan

For the Mayo:


1 cup mayo (I used "Just Mayo")

1 tsp minced garlic

liberal pinch pink Himalayan salt

1/4 tsp cumin

1/4 tsp paprika

black pepper to taste

1 tsp sumac (If you can't find sumac you can sub lemon zest)

For the veggies:


Chopped romaine lettuce (I used bagged salad mix)

Fresh mint, chopped (I used Bible Mint because I'm growing it and I'm a plant nerd.)

1 red bell pepper, sliced

To wrap it up:


Add a few tablespoons of oil to a pan over medium heat.

Add the chicken and begin to toast the edges.

Once the chicken is up to a nice hot temp, begin sprinkling the "liberal shakes" spices. How much you add is entirely up to you. I just sort of shake the jars to lightly coat the top of the chicken.

Now add your liberal pinch spices and actual pinch spices. Toss in the pan to lightly toast all the spices. Once you can smell all the delicious spices coming together (about a minute), add the lemon juice.

Toss to combine. Now add the water to make a little bit of a sauce for your chicken & spices. Bring up to temp, remove from heat, cover and set aside.

Prep the Mayo:

Combine the mayo with the garlic and spices. Stir to combine.

Now it's time to heat up your Roti wrap! Roti is a traditional flatbread often eaten in India, Pakistan, Malaysia and a myriad of other beautiful places. It's made with a wholemeal flour called "atta". It is soft, delicately flavored and even more delicious lightly toasted in a hot pan. I am using Golden Sun Roti Wraps, which are local to me, but available HERE. They are made by a company I love and trust and highly recommend.

Once the wrap is warm and filled with your delicious shredded chicken, top with lettuce, sliced red bell pepper and a little fresh mint if you desire! I used bagged salad to save time. Top with your sumac mayo, roll it up and you're good to go!

If you make this dish, I'd love to see it and hear your thoughts! Come join our Instagram community HERE!

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