Injera-Wrapped Spiced Chicken Rolls with Mitmita Sauce

By AislePrompt Editorial · Published 2026-06-24 · Updated 2026-06-24

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender chicken marinated in Ethiopian spices, wrapped in injera flatbread, and served with a fiery mitmita chili dipping sauce. This Ethiopian-inspired chicken recipe, ready in about 55 minutes, pairs mitmita spice powder, garlic cloves, minced, lemon juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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 Ethiopian cuisine 380 cal/serving

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Ingredients

1 lb boneless chicken thighs, cut into strips
1 tbsp mitmita spice powder
3 garlic cloves, minced
2 tbsp lemon juice
2 tbsp olive oil
1 tsp salt
3 pieces injera flatbread
1/4 cup hot water
2 tbsp tomato paste
1 tsp honey
2 tbsp fresh parsley, chopped

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Instructions

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.
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.
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.
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.
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.