Description
This Portuguese-style Chilli Chicken Wrap recipe offers a spicy and flavorful twist on the classic chicken wrap. Thin schnitzel-style chicken breasts are marinated with a mix of paprika and spices, then cooked until golden and juicy. The wraps are layered with creamy mayonnaise, melty gouda cheese, fresh shredded lettuce, and a zesty homemade chilli sauce that adds a vibrant kick. Perfect for a quick lunch or casual dinner, served alongside crispy fries for an indulgent meal.
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 cheese (can be substituted with any melty cheese or omitted for dairy-free option)
- 2 cups (140 g) finely shredded iceberg lettuce
- Air-fryer chips (fries), oven fries or freezer fries (optional, for serving)
Instructions
- Marinate the chicken: In a large bowl, combine the thinly sliced chicken breasts with sweet paprika, onion powder, garlic powder, sea salt flakes, and cracked black pepper. Drizzle over 2 tablespoons of olive oil and toss everything together to ensure the chicken is evenly coated with the spices and oil.
- Cook the chicken: Choose your preferred cooking method:
- Stovetop: Heat a large heavy-based frying pan over medium–high heat. Add the chicken and cook for 2–3 minutes on each side until golden brown and fully cooked through.
- Air fryer: Preheat the air fryer to 200°C (400°F). Arrange the chicken in a single layer and cook for 8–10 minutes, turning halfway through for even cooking.
- Barbecue: Grill the chicken over medium–high heat for 2–3 minutes on each side until cooked and charred slightly.
- Make the chilli sauce: In a small bowl, mix together the chilli paste, olive oil, lemon juice, freshly minced garlic, minced ginger, superfine sugar, sea salt flakes, and freshly cracked black pepper. Stir thoroughly until all the ingredients are well combined to create a balanced, flavorful sauce.
- Assemble the wraps: Warm the pita bread wraps briefly in a dry frying pan or microwave just until pliable. Spread a dollop of whole-egg mayonnaise on each wrap, then place a slice of gouda cheese on top. Add the hot cooked chicken to slightly melt the cheese, followed by a generous amount of finely shredded iceberg lettuce. Drizzle the prepared chilli sauce over the filling, add some extra mayonnaise if desired, then roll up tightly. Serve immediately with optional fries on the side for an added crunch and indulgence.
Notes
- You can substitute pita bread with any wrap of your choice such as flour tortillas or flatbreads.
- For a dairy-free option, omit the gouda cheese and use dairy-free mayonnaise.
- Adjust the amount of chilli paste in the sauce to your preferred spice level.
- Fries served on the side are optional but add a delicious crunch and make this a more filling meal.
- Using thin schnitzels ensures the chicken cooks quickly and remains tender inside.
