Peri-Peri Chicken Wraps are a super simple, quick and delicious family dinner. They are ideal if you fancy a change or want to recreate your fave peri meal at home!
Peri-Peri Chicken is a big feature of my life.
I worked at Nando’s for a long time and ate a lot of Peri-Peri!! Like at least once a day (sometimes twice) five days a week for six years.
It was, frankly, glorious.
When I left I very much went cold turkey. It was the only way to stop.
Since I’ve reintroduced it all to my life. Slowly. We go for the occasional Nando’s when I’m craving it, and I’ve recreated a few recipes at home.
My Peri-Peri spice mix goes onto lots of things. It’s such a fab flavour that’s perfect for adding some flavour to chicken and turning a really simple meal into something wonderfully tasty.
This Peri Peri Chicken Wrap Recipe is super simple, very tasty, and perfect for a quick family dinner.
What is Peri-Peri?
Peri-Peri is a pepper, sometimes called Piri Piri.
Its official name is the African Birds Eye Chilli. Recipes vary from place to place, but peri sauces and seasonings should really contain the Peri-Peri Pepper.
Recipes that we get often substitute this for different chillies because The African Birds Eye Chilli isn’t something you can easily pick up in Asda!
Ingredients for Peri-Peri Wraps
When I make a Peri Peri Chicken Wrap I cheat massively and buy Peri Peri Seasoning. The one I use is from Schwartz, which contains dried chillies, garlic, onion and a few other herbs and spices.
You can also get store-own versions, and if you want a proper Nando’s Chicken Wrap you can get branded rubs, sauces or even a wrap kit.
For my Peri Chicken Wrap I use:
Mini Chicken Fillets – I use mini chicken breast fillets, so I don’t have to chop them up. You can, of course, use big ones!
Peri-Peri Seasoning – You can get this in most big supermarkets, or swap it for peri rub, peri powder or peri-peri sauce. There are plenty of options on the market nowadays.
Lemon Juice – I typically use bottled, fresh is fine too though.
Oil – Any cooking oil is fine.
Salt
Red Onion
Yellow Pepper – Swap for another colour if you prefer.
Tortilla Wraps
I also add some salad leaves, tomatoes, cucumber, and mayo to my wraps. If you want a spicy mayo, mix a little peri seasoning with your mayo, before spreading it on the wraps.
Another great option is mixing peri seasoning with a little natural yoghurt. I love this flavour, it’s more refreshing than mayo.
How to Make Peri-Peri Chicken Wraps
It’s so easy to make a peri wrap! You can get the full recipe in the card below, but I basically marinade the chicken in peri seasoning, oil, and lemon juice overnight.
Then I fry it up with some pepper and onion and wrap it with some salad and mayo or yoghurt.
What to Serve with a Peri-Peri Wrap
EVERYTHING!
I often just serve with chips, or you can buy peri seasoned frozen chips which are great. Salad, homemade spicy rice, halloumi cheese, corn on the cob, garlic bread, coleslaw or a fresh side salad are all perfect for with these peri chicken wraps.
I actually served these peri chicken wraps with some homemade wedges, which I love and is the perfect addition to peri wraps. I tend to just put lots of sides out and let everyone pick at what they want.
Any leftovers are eaten for lunch the next day!
Peri Peri Chicken Wraps
Ingredients
- 500 g Mini Chicken Breast Fillets
- 4 Teaspoons Peri Peri Seasoning
- Pinch Salt
- 2 Tablespoons Lemon Juice
- 4 Tablespoons Olive Oil
- 1 Red Onion (Peeled and sliced)
- 1 Yellow Pepper (Deseeded and cut into chunky slices)
- 4 Tortilla Wraps
- Mayo and Salad to Serve
- Assorted Sides (Prepare in advance and cook while cooking your chicken)
Instructions
- Place the mini chicken fillets in a lidded tub with the peri peri seasoning, salt, lemon juice and olive oil and stir well
- Seal the tub and place in the fridge, preferably overnight but for at least 2 hours
- When you are ready to cook, heat a large non-stick frying pan over a medium heat on the hob
- Tip in the chicken, and any juices from the tub, and add a little more cooking oil if you need to
- Fry for around 5 minutes, until the chicken, is browned, stirring often
- Add the peppers and onions and continue to fry for a further 5-10 minutes, stirring often until the peppers and onions have softened slightly and the chicken is cooked through (cut a big piece in half to check that the centre is cooked)
- Prepare wraps with mayo, lettuce, and any other fillings
- Add a few strips of chicken, peppers and onions and roll, tucking the ends in tightly
- Cut in half
- Serve with assorted prepared sides.
Notes
- Use full chicken breasts if you prefer, chopped into thick strips.
- Swap for any cooking oil you have and change the colour of the pepper if you prefer.
- I add mayo and lettuce to my wraps, and serve with halloumi cheese, wedges and corn, coleslaw, garlic bread and chips are also great.
Any nutritional information is given as a general guide only and may not be accurate. The information is provided using an online calculator and is specific to my ingredients. Please make your own calculations if you want precise information.
