Piri Piri Chicken Wholemeal Wrap
Smoky, garlicky piri piri chicken with a proper chilli kick, tucked into a wholemeal wrap with crisp salad and a cooling drizzle. A fast, punchy lunch that beats anything from the high street.
Why this works
- A piri piri marinade of chilli, garlic, smoked paprika and lemon does double duty — flavouring and tenderising the chicken.
- Cooking the chicken hard and fast gives charred edges and juicy middles.
- A wholemeal wrap and fresh salad keep it light and balanced against the rich, spicy chicken.
Ingredient notes and swaps
- Chicken thigh or breast — thigh for juiciness, breast for a leaner wrap.
- Bird’s eye or piri piri chillies — the heart of the sauce; adjust the number to your heat threshold.
- Smoked paprika and garlic — for depth and that unmistakable piri piri aroma.
- Red wine vinegar and lemon — the tang that balances the chilli.
- Wholemeal wraps — or any flatbread; warm them so they fold without cracking.
Piri Piri Chicken Wholemeal Wrap
FavouritePiri Piri sauce is a little spicy, a little sweet, a bit salty, and all around complex. It is like a little explosion of flavour in your mouth. The step that makes this chicken flavour central is the little crunch from the cabbage
Ingredients
Method
- Place the Red Cabbage in a large bowl and add the Cider Vinegar
- Leave for 30 minutes and then drain
- Combine all the remaining ingredients in the bowl and season to taste
- Warm the Wraps in accordance with packet instructions
- Place chicken mix on each Tortilla Wrap and fold tightly
- Serve and enjoy
Nutrition
Notes
For an extra kick, add a pinch of chilli flakes to the Piri Piri sauce. Feel free to customise with your favourite veggies like bell peppers or cucumbers. Toast the wraps lightly before filling for a crispier texture.
Tried this recipe?
Let us know how it was!Tips for success
- Marinate for a few hours if you can — the flavour deepens noticeably.
- Blitz the marinade smooth so it coats every piece evenly.
- Slice the cooked chicken so it packs neatly into the wrap.
- Warm the wraps for a few seconds before filling.
Make ahead, storage and reheating
- Make ahead — marinate the chicken and make the sauce a day ahead.
- Storage — cooked chicken keeps two to three days; assemble wraps fresh.
- Batch it — the piri piri sauce keeps a week and is brilliant on everything.
What to serve it with
- With extra piri piri sauce and a squeeze of lemon on the side.
- A handful of oven chips turns it into a proper flame-grilled-style plate.
FAQ
How hot is piri piri? As hot as you make it — start with fewer chillies and build up; the paprika and garlic carry plenty of flavour.
Can I grill or roast instead of pan-frying? Absolutely — the marinated chicken chars beautifully under a grill or in a hot oven.
Can I make it dairy-free? Yes — the chicken and sauce are dairy-free; skip any yoghurt drizzle or use a plant-based one.
