doro watt chicken salad wraps

prep time: 8 minutes (not including time to cook the chicken, hard-boil the eggs, or make the mayo) • yield: 12 servings

Doro watt is a traditional dish that my husband and I enjoyed during our visits to Ethiopia to meet and then adopt our baby boys. I’ve added my twist on it here, turning it into a chicken salad and using my Berbere Mayo to give it an ethnic flair. If you want to make this recipe even easier, pick up an organic rotisserie chicken and use it to make the chicken salad.

1 recipe Simple Slow Cooker Chicken Thighs ( see here )

1 cup Berbere Mayo ( see here ) (see note)

1 tablespoon lemon juice

1 head Boston leaf lettuce, for wrapping

for garnish (optional):

Chopped fresh cilantro or other herb of choice

Diced tomatoes or roasted red peppers

Sliced hard-boiled eggs ( see here ) (omit for egg-free)

1. Remove the meat from the slow-cooked chicken thighs and discard the bones. Shred the meat and place it in a large bowl. Add the Berbere Mayo and lemon juice and toss until the chicken is evenly coated.

2. To serve, place a large spoonful of the chicken salad in the center of a lettuce leaf. Garnish with cilantro, diced tomatoes, and/or sliced hard-boiled eggs, if desired. Roll the lettuce up and around the filling to make a wrap. Repeat to make additional wraps. Store extras in an airtight container in the fridge for up to 4 days.

note: For an egg-free version, use my Egg-Free Keto Mayo ( see here ) to make the Berbere Mayo.