Messy but Delicious Peruvian Roast Chicken Sandwiches with Creamy Green Sauce

My daughter is home from Uni and there is just not enough time this weekend to cook everything I want to make for her this weekend. So, where to start? ... I always say this is the home of the messy sandwich and I know she absolutely loves them, and wanting to pack as much flavour in as possible, I knew this Peruvian roast chicken sandwich with a creamy sour cream green sauce would be perfect. It’s a messy, flavourful meal that’s easy to prepare and packed with bold tastes. I adapted this recipe from Recipes As Seen, swapping whole roast chicken for tender chicken thighs and using a vegan chicken alternative for my daughter, then stuffed into soft, thick Greek wraps, these sandwiches are a hit for anyone who loves a satisfying, messy bite.

Why This Peruvian Roast Chicken Sandwiches with Creamy Green Sauce Works for Busy Weekends

This Peruvian Roast Chicken Sandwiches with Creamy Green Sauce recipe is perfect when time is limited but you want to serve something homemade and satisfying. Roasting chicken thighs is faster than a whole bird, and the sauce comes together in minutes. Plus, the combination of smoky spices, creamy sauce, and fresh salad hits all the right notes for a meal that feels indulgent but is simple to make.

Peruvian Roast Chicken Sandwiches with Creamy Green Sauce - The Recipe

The key to this sandwich is the juicy, well-seasoned chicken. Using chicken thighs instead of a whole bird keeps the meat tender and juicy, roasting evenly in less time.

• Ingredients for the chicken:

- 6 fat chicken thighs

- 2 tablespoons olive oil

- 1 tablespoon ground cumin

- 1 tablespoon paprika

- 3 cloves garlic, finely grated

- 2 teaspoons salt

- 1 teaspoon black pepper

- Juice of 1 lime

Start by preheating your oven to 425°F (220°C). Mix the olive oil, cumin, paprika, garlic, salt, pepper, and lime juice in a small bowl. Pat the chicken dry with paper towels to help the spices stick better. Rub the spice mixture all over the chicken thighs, making sure each piece is evenly coated. Place the chicken on a roasting pan and roast for 35 to 40 minutes. The high heat crisps the skin while keeping the meat juicy inside.

Once the chicken is done, let it rest for about 10 minutes. This step allows the juices to redistribute, making the meat tender and easy to pull apart. Then, carefully pull the meat from the bones, ready to be piled into your wraps.

Crafting the Creamy Sour Cream Green Sauce

The creamy green sauce is what sets this sandwich apart. It adds a fresh, tangy, and garlicky kick that complements the smoky chicken perfectly. Here’s the simple recipe:

• Ingredients for the sauce:

- 1/2 cup mayonnaise

- 1/4 cup sour cream

- 1 cup fresh coriander leaves

- Juice of 1 lime

- 2 tablespoons olive oil

- 3 cloves garlic, finely grated

- 1/4 teaspoon salt

- 1/4 teaspoon black pepper

Combine all ingredients in a blender and blend until smooth. Pour the sauce into a saucepan and warm it gently on the stove. Warming the sauce slightly helps the flavours meld and makes it easier to spread inside the wraps.

Assembling the Perfect Messy Sandwich

For the sandwich, I used soft Greek wraps because they hold the filling well without falling apart. Here’s how to bring it all together:

• Warm 4 Greek wraps to make them soft and pliable.

• Spread a generous amount of the creamy green sauce on each wrap.

• Add a handful of mixed salad for crunch and freshness.

• Layer the pulled chicken thighs on top.

• Add sliced red onion if you like a bit of sharpness and extra texture.

• Finish with another dollop of the creamy green sauce.

  
  

Tips for Making It Your Own

• Vegetarian option: Use a vegan chicken breast alternative to keep the flavours but make it vegetarian

• Spice level: Adjust the amount of paprika and cumin to suit your taste. Add a pinch of chili powder if you want some heat.

• Wrap alternatives: If Greek wraps aren’t available, soft tortillas or pita bread work well too.

• Extra toppings: Avocado slices or pickled jalapeños add creaminess and a tangy kick.