Recipes

Piri Piri Chicken Wrap

Name: Piri Piri Chicken Wrap
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Yield: 2
Ingredients: ["½ medium red chilli, deseeded","25g roasted red pepper from a jar, drained","1 clove garlic","Juice of ½ lemon","1½ tsp white wine vinegar","¼ tsp smoked paprika","¼ tsp dried oregano","Pinch of ground cumin","1 tsp tomato purée","¼ tsp honey","½ tsp olive oil","Pinch (⅛ tsp) fine sea salt","15ml water","2 chicken breasts, cut into thick strips","2 tbsp 0% Greek yoghurt","½ tsp garlic granules","2 wholewheat wraps","1 tbsp reduced-sugar sweet chilli sauce","½ baby gem lettuce, leaves separated"]

Prep time: 10 minutes

Cooking time: 20 minutes

Total time: 30 minutes

2 servings

High protein, Low saturated fat, Low sugar

Packed with piri-piri flavour, this chicken wrap brings all the fiery, tangy taste you love with a heart-healthier twist. Tender chicken, crisp salad, creamy garlic mayo and a touch of sweet chilli sauce are wrapped up in every satisfying bite. Lower in saturated fat and salt than usual piri-piri recipes but still full of bold flavour. Serve with your choice of sides such as tenderstem broccoli or corn on the cob.

Method

First make the sauce by adding all the ingredients to a high-speed blender or food processor. Mix the chicken with the sauce and leave to marinade for a few hours, or overnight.
Preheat the oven to 180°C and arrange the chicken strips on a lined baking tray and cook for 18–20 minutes, turning halfway through, until cooked through and lightly charred.
While the chicken cooks, mix the Greek yoghurt with the garlic granules to make a quick garlic mayo.
Warm the wholewheat wraps for 20–30 seconds in the microwave or in a dry frying pan until soft and soft.
Spread the garlic mayo over the wraps. Top with the baby gem lettuce, cooked peri-peri chicken and a drizzle of the reduced-sugar sweet chilli sauce. Fold in the sides, roll up tightly and serve immediately.