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Piri-piri chicken liver wraps recipe

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

Serves 2
10 mins to prepare and 20 mins to cook
445 calories / serving
Healthy

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
445kcal 22%
Fat
12g 17%
Saturates
2g 11%
Sugars
24g 26%
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

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.