Photo of Piri piri chicken wrap by WW

Piri piri chicken wrap

Points® value
Total Time
30 min
15 min
15 min
Chicken is a super versatile ingredient, pair it with indulgent tahini to cool down the spicy piri piri!


Avocado oil

2 teaspoon(s)


1 large, thinly sliced

Peppers, all types

1 medium, deseeded and cut into thin strips

Piri piri seasoning

12 g

Ground Cumin

1 teaspoon(s), level

Chicken breast, skinless, raw

1 medium, cut into strips

Soy Sauce

1 tablespoon(s)

Salad leaves

1 portion(s)


1 teaspoon(s), level

Tahini paste (sesame paste)

2 teaspoon(s)

0% fat natural Greek yogurt

80 g

Lemon Juice, Fresh

30 ml

Garlic Purèe

2 teaspoon(s), level

Black pepper

½ teaspoon(s)

Tortilla wrap

2 medium


  1. Heat the oil in a large frying pan over a medium heat. Fry the onion and pepper with the piri piri and cumin until the vegetables start to soften, about 2-3 minutes.
  2. Add the chicken and cook until golden all over, around 6-8 minutes. Stir in the soy sauce and toss together to combine.
  3. Meanwhile, make the tahini sauce. In a small bowl, mix together the tahini paste, yogurt, lemon juice and garlic paste. Thin it out with 1-2 tbsp water until the sauce is thick, but not too runny. Season with the black pepper.
  4. Wrap the tortillas in foil and warm in the oven (preheated to 200°C, fan 180°C, gas mark 6) for about 5 minutes, or microwave for 10-20 seconds, without using foil.
  5. Put a warm tortilla on each serving plate and top with the piri piri chicken mixture, followed by the salad leaves. Drizzle over the tahini sauce, sprinkle with the paprika or sumac and roll up to serve.