Description
This Portuguese-style Chilli Chicken Wrap is a flavorful and satisfying meal featuring tender, paprika-spiced chicken schnitzels coated with a vibrant chilli sauce, melty gouda cheese, and fresh shredded iceberg lettuce, all wrapped in warm pita bread. Perfect for a quick and spicy lunch or dinner, it offers multiple cooking options including stovetop, air fryer, or barbecue.
Ingredients
Chicken and Seasoning
- 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 substitute with any melty cheese or omit for a dairy-free option)
- 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 chicken slices with sweet paprika, onion powder, garlic powder, sea salt flakes, and freshly cracked black pepper. Drizzle 2 tablespoons of olive oil over the chicken and toss thoroughly to coat all pieces evenly. Allow the chicken to marinate briefly while preparing other ingredients to enhance flavor penetration.
- Cook the chicken: Choose your preferred cooking method:
– Stovetop: Heat a large heavy-based frying pan over medium-high heat. Cook the marinated chicken schnitzels for 2–3 minutes on each side until they are golden brown and cooked through.
– Air fryer: Preheat the air fryer to 200°C (400°F). Place the chicken in a single layer and cook for 8–10 minutes, turning halfway through to ensure even cooking.
– Barbecue: Cook the chicken for 2–3 minutes on each side over medium-high heat until fully cooked. - Make the chilli sauce: In a small bowl, combine the chilli paste, olive oil, lemon juice, freshly minced garlic and ginger, caster sugar, and season with sea salt flakes and freshly cracked black pepper to taste. Stir well to blend all ingredients into a smooth, tangy, and spicy sauce.
- Assemble the wraps: Warm the pita bread wraps either in a dry frying pan or briefly in the microwave to make them pliable. Spread a dollop of whole-egg mayonnaise on each wrap, then place a slice of gouda cheese on top. Arrange the hot cooked chicken over the cheese to slightly melt it. Top with shredded iceberg lettuce and drizzle generously with the prepared chilli sauce. Add an extra dollop of mayo if desired. Roll up the wraps tightly and serve immediately, optionally accompanied by air fryer, oven, or freezer fries.
Notes
- You can substitute gouda with any other melty cheese such as mozzarella, cheddar, or Monterey Jack, or omit the cheese for a dairy-free version (ensure the mayonnaise is also dairy-free if doing so).
- Use any preferred wrap, such as flour tortillas or whole wheat wraps, if pita is unavailable.
- For extra crunch and texture, include fresh sliced cucumber or tomatoes in the wrap.
- To make the dish spicier, adjust the amount of chilli paste to your preference or add a pinch of cayenne pepper.
- Serve with your choice of chips (fries) for a more indulgent meal.
