Description
This Portuguese-style Chilli Chicken Wrap offers tender, thinly sliced chicken breasts marinated in a flavorful blend of spices and cooked to perfection, then layered with a spicy chilli sauce, creamy mayonnaise, melting gouda cheese, and crisp shredded iceberg lettuce, all wrapped in warm pita bread. Perfectly paired with fries, this quick and vibrant wrap is ideal for a satisfying lunch or casual dinner.
Ingredients
Scale
Chicken Marinade
- 600 g (1 lb 5 oz) boneless, skinless chicken breasts, sliced horizontally to make thin schnitzels about 5 mm–1 cm (¼–½ inch) thick
- 1 tsp sweet paprika
- ½ tsp onion powder
- ½ tsp garlic powder
- 1 tsp sea salt flakes
- ½ tsp freshly cracked black pepper
- 2 tbsp olive oil
Chilli Sauce
- ½ cup (125 g) chilli paste (Italian chilli paste, sambal oelek)
- ¼ cup (60 ml) olive oil
- 1 tbsp lemon juice
- ½ tsp freshly minced garlic
- ½ tsp freshly minced ginger
- ½ tsp caster (superfine) sugar
- Sea salt flakes, to taste
- Freshly cracked black pepper, to taste
Wrap Assembly
- 4 pita bread wraps (or any wraps you prefer)
- ⅓ cup (90 g) whole-egg mayonnaise
- 4 slices gouda (or any melty cheese, optional for dairy-free)
- 2 cups (140 g) finely shredded iceberg lettuce
- Air-fryer chips, oven fries or freezer fries (optional, to serve)
Instructions
- Marinate the chicken: In a large bowl, combine the sliced chicken breasts with sweet paprika, onion powder, garlic powder, sea salt flakes, and freshly cracked black pepper. Drizzle olive oil over the chicken and toss thoroughly until evenly coated. This marinade will infuse the chicken with warm, smoky, and aromatic flavors.
- Cook the chicken: Choose your preferred cooking method. For stovetop, heat a large, heavy-based frying pan over medium–high heat and cook the chicken schnitzels for 2–3 minutes per side, until golden and fully cooked. If using an air fryer, preheat to 200°C (400°F) and arrange chicken in a single layer; cook for 8–10 minutes turning halfway through for even cooking. For barbecue, cook the chicken over medium–high heat for 2–3 minutes per side, achieving a charred smoky finish.
- Make the chilli sauce: In a small bowl, combine the chilli paste, olive oil, lemon juice, freshly minced garlic, freshly minced ginger, and caster sugar. Stir well until all ingredients are fully incorporated. Season with salt and freshly cracked black pepper to taste. This sauce delivers a spicy, tangy kick to complement the chicken.
- Assemble the wraps: Warm the pita breads briefly in a dry frying pan or microwave to make them pliable. Spread a dollop of whole-egg mayonnaise on each wrap, then add a slice of gouda cheese. Place the hot cooked chicken on top to gently melt the cheese. Add shredded iceberg lettuce, then drizzle generously with the prepared chilli sauce and a little extra mayo if desired. Roll up the wraps tightly and serve immediately. Optionally serve with fries such as air-fryer chips or oven fries on the side for a complete meal.
Notes
- For a dairy-free option, omit the gouda cheese and ensure the mayonnaise used is dairy-free.
- You can substitute gouda cheese with any melty cheese like mozzarella, cheddar, or a pepper jack for variation.
- Wraps can be warmed in a microwave for 10–15 seconds or in a dry skillet over medium heat for about 30 seconds per side to improve flexibility.
- Using thin schnitzel-style chicken slices helps them cook quickly and absorb more marinade flavor.
- If you prefer less heat, adjust the amount of chilli paste in the sauce or use a milder chilli paste variety.
