Spiced Chapati Wraps with Kenyan Sukuma Wiki and Grilled Chicken

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-02 · Updated 2026-07-02

Soft, pan-fried chapati wraps filled with sautéed sukuma wiki (collard greens) and tender spiced grilled chicken, perfect for a flavorful handheld meal. This african-inspired chicken ready in about 65 minutes pairs all-purpose flour, warm water, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 330 calories and feeds 6, 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.

Ingredients

• 2 cups all-purpose flour
• 3 tbsp, plus 2 tbsp for cooking chapati vegetable oil
• 3/4 cup warm water
• 1 tsp salt
• 1 pound boneless chicken thighs
• 1 tsp garlic powder
• 1 tsp paprika
• 1/2 tsp ground coriander
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 cups collard greens (sukuma wiki), washed and chopped
• 1 medium onion, thinly sliced
• 1 medium tomato, diced
• 2 tbsp vegetable oil
• 1/4 cup water (for sauté)

Instructions

1. Step 1: In a large bowl, combine 2 cups all-purpose flour and 1 tsp salt. Add 3 tbsp vegetable oil and 3/4 cup warm water gradually, mixing to form a soft dough. Knead for 8 minutes until smooth. Cover and rest for 30 minutes.
2. Step 2: While dough rests, season 1 pound boneless chicken thighs with 1 tsp garlic powder, 1 tsp paprika, 1/2 tsp ground coriander, 1/2 tsp salt, and 1/4 tsp black pepper. Grill over medium heat for 6-7 minutes per side until internal temperature reaches 165°F, then slice thinly.
3. Step 3: Heat 2 tbsp vegetable oil in a large skillet over medium heat. Add 1 medium thinly sliced onion and sauté for 3 minutes until soft. Add 4 cups chopped collard greens and 1/4 cup water, cover and cook for 5 minutes until greens are tender. Stir in 1 medium diced tomato and cook uncovered for 2 minutes until liquid evaporates.
4. Step 4: Divide dough into 6 equal balls. On a lightly floured surface, roll each into a 7-inch circle. Heat a skillet over medium-high heat, brush with 1 tsp vegetable oil. Cook each chapati for 1-2 minutes per side until golden brown and slightly puffed.
5. Step 5: To assemble, spread a portion of the sukuma wiki mixture on each chapati, top with sliced grilled chicken, roll tightly, and serve immediately.