Injera-Wrapped Spiced Chicken Rolls with Mitmita Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender chicken marinated in Ethiopian spices, wrapped in injera flatbread, and served with a fiery mitmita chili dipping sauce. This african-inspired chicken ready in about 55 minutes blends mitmita spice powder, garlic cloves, minced, lemon juice into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 380 calories and feeds 3, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 40 min Cook: 15 min Serves 3 African cuisine 380 cal/serving
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Ingredients

Instructions

  1. Step 1: In a bowl, combine 1 lb chicken thigh strips with 1 tbsp mitmita spice powder, 3 minced garlic cloves, 2 tbsp lemon juice, 2 tbsp olive oil, and 1 tsp salt. Mix well and marinate for at least 30 minutes in the refrigerator.
  2. Step 2: Heat a large skillet over medium-high heat. Add the marinated chicken and cook for 8-10 minutes, stirring occasionally, until the chicken is cooked through and browned.
  3. Step 3: While chicken cooks, prepare the mitmita sauce by mixing 2 tbsp tomato paste, 1 tbsp mitmita powder (reserved from earlier), 1 tsp honey, and 1/4 cup hot water in a small bowl. Stir until smooth and slightly thickened.
  4. Step 4: Lay out 3 pieces of injera flatbread. Divide the cooked chicken evenly among them, placing strips along one edge. Roll each injera tightly around the chicken to form wraps.
  5. Step 5: Slice rolls in half diagonally, arrange on a serving plate, and drizzle with mitmita dipping sauce. Garnish with 2 tbsp chopped fresh parsley for a bright finish.

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Frequently asked questions

How long does Injera-Wrapped Spiced Chicken Rolls with Mitmita Sauce take to make?

Total time is about 55 minutes (40 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Injera-Wrapped Spiced Chicken Rolls with Mitmita Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Injera-Wrapped Spiced Chicken Rolls with Mitmita Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Injera-Wrapped Spiced Chicken Rolls with Mitmita Sauce for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Injera-Wrapped Spiced Chicken Rolls with Mitmita Sauce?

African chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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