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Piri-piri chicken liver wraps recipe
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6 ratings
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
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
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Energy
1880kj
445kcal
22%
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Fat
12g
17%
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Saturates
2g
11%
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Sugars
24g
26%
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Salt
1.6g
27%
of the reference intake
Carbohydrate 61.4g
Protein 25.1g
Fibre 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
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