Portuguese-style Chilli Chicken Wrap
Servings: 4
Calories: 835kcal
A quick, budget-friendly wrap night that feels like takeaway but comes together in 20 minutes. Juicy spiced chicken, creamy mayo, melty cheese and a bold Portuguese-style chilli sauce make it crave-worthy – with customisable heat levels for the whole family. Perfect for Friday fakeaways, lazy weeknights or next-day lunchbox wins.
Ingredients
PORTUGUESE-STYLE CHICKEN
- 600 g 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
PORTUGUESE-STYLE CHILLI SAUCE
- 125 g chilli paste (Italian chilli paste, sambal oelek)
- 60 ml olive oil
- 1 tbsp fresh 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
TO SERVE
- 4 pita bread wraps, or any wraps you prefer (see note 1)
- 90 g whole-egg mayonnaise
- 4 slices gouda (can be substituted with any melty cheese, see note 2, or left off completely for a dairy-free option, but ensure the mayo you use is also dairy-free)
- 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 chicken with the paprika, onion powder, garlic powder, salt and pepper. Drizzle with the olive oil and toss to coat.
- Cook the chicken –Stovetop: Heat a large, heavy-based frying pan over medium–high heat. Cook the chicken for 2–3 minutes per side or until golden and cooked through.Air fryer: Preheat the air fryer to 200°C (400°F). Cook in a single layer for 8–10 minutes, turning halfway.Barbecue: Cook for 2–3 minutes per side over medium–high heat.
- Make the chilli sauce – Place all the ingredients in a small bowl and stir well to combine.
- Assemble – Warm the wraps in a dry frying pan or in the microwave for a few seconds. Place a dollop of mayonnaise on each wrap followed by a slice of gouda. Top with the hot chicken to melt the cheese slightly. Add the shredded lettuce, a generous drizzle of the chilli sauce and some extra mayo. Roll up and serve immediately with fries on the side, if desired.
Notes
Note 1 – I used pita bread and highly recommend it, but you can also use flour tortillas, wholemeal (wholewheat) wraps, low-carb wraps, gluten-free wraps or even flatbread.
Note 2 – Any melty cheese will do – tasty cheddar, Swiss, provolone, even mozzarella. Or leave it out entirely if you want to make it dairy-free (just check that the mayo you are using is also dairy-free).
Make Ahead
- Marinated chicken – Can be refrigerated up to its expiry date, or frozen for up to 2 months in an airtight container or reusable sandwich bag. Thaw completely overnight in the fridge for best results.
- Cooked chicken – Can be refrigerated for up to 3 days, or frozen for up to 1 month in an airtight container or reusable sandwich bag. Microwave from refrigerated or frozen in 30-second bursts until warmed through.
- Chilli sauce – Can be refrigerated in an airtight container for up to 3 days. Allow to come to room temperature before serving (oil will solidify). Freeze in an ice-cube tray or small container for up to 1 month. Thaw in the fridge and stir well before using.
Leftovers
Assembled wraps are best eaten immediately, see make ahead instructions above for leftover cooked chicken and chilli sauce and for freezing instructions.Nutrition Facts
Portuguese-style Chilli Chicken Wrap
Amount per Serving
Calories
835
% Daily Value*
Fat
53
g
82
%
Saturated Fat
12
g
75
%
Trans Fat
0.1
g
Polyunsaturated Fat
14
g
Monounsaturated Fat
24
g
Cholesterol
140
mg
47
%
Sodium
1473
mg
64
%
Potassium
858
mg
25
%
Carbohydrates
44
g
15
%
Fiber
2
g
8
%
Sugar
5
g
6
%
Protein
46
g
92
%
Vitamin A
718
IU
14
%
Vitamin C
10
mg
12
%
Calcium
285
mg
29
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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