Piri piri chicken wrap
8
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 2 • Difficulty: Easy
Chicken is a super versatile ingredient, pair it with indulgent tahini to cool down the spicy piri piri!
Ingredients
Avocado oil
2 teaspoon(s)
Onion
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)
Paprika
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
Instructions
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.
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