1.2 kg sweet potatoes
1 kg chicken thigh fillets
4 pointed peppers
2 onions
1 tbsp garlic
1 tsp paprika powder
1 tbsp chicken seasoning
½ tbsp Cajun seasoning
2 tbsp sunflower oil
Salt and pepper
3 tortilla wraps
Surinamese sauce
Peel the sweet potatoes and boil them until just tender.
Cut the chicken into bite-sized pieces and season with the spices.
Gently sauté the onions, garlic, pointed peppers, and seasoned chicken.
Mix the sweet potatoes with the chicken and vegetables.
Bake for 20 minutes at 180 °C.
Warm the tortilla wraps and cut them in half.
Divide the chicken and vegetable mixture among the plates and garnish with Surinamese sauce.
Serve half a tortilla per person.
Serve immediately from the oven with a fresh salad.