Description
This Portuguese-style chilli chicken wrap is a flavorful and spicy meal featuring tender, thinly sliced chicken schnitzels marinated with paprika and garlic powders, then cooked to golden perfection. Layered with creamy mayonnaise, melty gouda cheese, crisp iceberg lettuce, and a zesty homemade chilli sauce, all wrapped in warm pita bread. Perfect for a quick lunch or dinner, with optional fries on the side for an extra indulgence.
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
Assembly
- 4 pita bread wraps (or any wraps you prefer, see note 1)
- â…“ cup (90 g) whole-egg mayonnaise
- 4 slices gouda (can be substituted with any melty cheese, or left off completely for a dairy-free option, but ensure the mayo you use is also dairy-free)
- 2 cups (140 g) finely shredded iceberg lettuce
- Air-fryer chips (fries), oven fries or freezer fries (optional)
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 the olive oil over the chicken mixture and toss everything together thoroughly so the chicken is evenly coated with the spices and oil. Set aside to marinate briefly while preparing other ingredients.
- Cook the chicken: Choose your preferred cooking method.
– Stovetop: Heat a large, heavy-based frying pan over medium–high heat. Place chicken schnitzels in the pan and cook for 2–3 minutes on each side until golden brown and cooked through.
– Air fryer: Preheat the air fryer to 200°C (400°F). Arrange the chicken in a single layer inside the basket. Cook for 8–10 minutes, flipping halfway through, until thoroughly cooked and crispy.
– Barbecue: Grill chicken over medium–high heat for 2–3 minutes per side until nicely charred and cooked through. - Make the chilli sauce: In a small bowl, combine the chilli paste, olive oil, lemon juice, freshly minced garlic, ginger, caster sugar, sea salt flakes, and freshly cracked black pepper. Stir well until all ingredients are fully incorporated into a smooth, flavorful sauce.
- Assemble the wraps: Warm the pita wraps lightly in a dry frying pan or microwave just so they become pliable. Spread a dollop of whole-egg mayonnaise on each wrap. Place one slice of gouda on top of the mayo, then add the hot cooked chicken to slightly melt the cheese. Top with finely shredded iceberg lettuce and generously drizzle the chilli sauce over the fillings. Add some extra mayonnaise if desired. Roll each wrap tightly and serve immediately. For a complete meal, serve alongside air-fryer chips, oven fries, or freezer fries as a side.
Notes
- You can substitute pita wraps with tortillas or any wrap you prefer for a different texture.
- Gouda cheese can be replaced with mozzarella, cheddar, or left out completely for a dairy-free option. Ensure the mayonnaise used is also dairy-free if avoiding dairy.
- This recipe offers flexibility in cooking methods to suit your kitchen equipment and taste preferences.
- Adding fries on the side turns this wrap into a hearty meal perfect for casual dining.
