This wrap doesn’t whisper — it bites back. One juicy chicken breast smashed with peri peri spice, seared until charred and smoky, dripping in garlic mayo, and stuffed into a soft tortilla with pickled chillies and crisp lettuce. It’s hot. It’s sharp. It’s dangerously fast. This isn’t lunch — it’s a fakeaway with fangs. Forget your delivery app. Heat a pan. Light a fire. Wrap with purpose.
Ingredients
Serves 1
1 large boneless, skinless chicken breast 1 tbsp olive oil 1 tsp smoked paprika 1 tsp garlic powder 1 tsp dried oregano Juice of ½ lemon 1 tsp peri peri sauce (hot or medium) 1 large tortilla wrap 1 tbsp garlic mayonnaise 1 handful shredded iceberg lettuce A few pickled chillies (to taste) Pinch of sea salt and black pepper
Equipment needed
Sharp knife Chopping board Small bowl for marinade Tongs or spatula Griddle pan or heavy frying pan Non-stick frying pan (for toasting wrap) Citrus juicer (optional)
Step-by-step method
1. Prepare the chicken.
Lay the chicken breast flat on a chopping board and slice horizontally into two thinner pieces. This gives you more surface area, faster cook time, and more flavour per bite.
2. Build the marinade.
In a small bowl, combine 1 tablespoon olive oil, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon oregano, a good squeeze of lemon juice, and 1 teaspoon peri peri sauce. Add a pinch of salt and pepper. Stir well.
3. Coat and marinate.
Rub the chicken fillets thoroughly in the marinade — every crevice, every edge. Let it sit for 10–15 minutes if you’re short on time, or up to 12 hours in the fridge if you want max punch.
4. Sear it hot.
Heat a griddle pan until smoking. Add the chicken and cook for 4 minutes on each side. Don’t move it too soon — you want proper char marks. Flip once and cook until the chicken is firm, golden, and cooked through.
5. Rest and slice.
Let the cooked chicken rest for 2 minutes on a board. Then slice thinly across the grain. This keeps it juicy and easier to stack.
6. Warm the tortilla.
Place the tortilla in a dry non-stick pan for 30 seconds each side until warm and flexible. Don’t skip this — a cold wrap breaks, not bends.
7. Build the wrap.
Spread 1 tablespoon garlic mayo across the centre of the tortilla. Add a handful of shredded lettuce. Pile on the sliced peri peri chicken. Add pickled chillies — as many or as few as you can handle.
8. Wrap and toast.
Fold the wrap tightly like a burrito. Place it seam-side down in the hot dry pan and toast for 30 seconds each side until sealed, golden, and crisped at the edges.
9. Slice and serve.
Cut diagonally and serve immediately — you want that steam, that crunch, that hit of hot garlic and fire.
Serving tips
Pair with sweet potato fries or crispy wedges if you’re feeling indulgent. Want balance? Serve with a simple cucumber and tomato salad with lemon juice. Add a spoon of extra garlic mayo or chilli sauce on the side for dunking. Or go next level with caramelised onions and grilled peppers folded into the wrap.
Chef’s notes
Char is everything. Don’t crowd the pan. Don’t flip too soon. A hot pan is your best friend — it gives you flavour, texture, and that smoky takeaway vibe without deep frying.
Wrap smart. Always warm your tortilla. Cold wraps tear, warm wraps flex. Wrap tightly and toast again — that final sear makes the difference between soft and structural.
Adjust the fire. Swap peri peri sauce for your favourite hot sauce if needed. Add cayenne or chilli flakes to the marinade if you’re chasing heat. Or dial it down with more lemon and yoghurt.
Batch it. Double or triple the chicken quantities, cook in one go, and store leftovers in the fridge. Makes killer wraps, salads, or rice bowls for up to 3 days.
Garlic mayo upgrade. Want it punchier? Add a clove of raw garlic (grated) to your mayo and a pinch of smoked paprika for colour and kick.
Level it up. Add grilled halloumi slices for extra chew and salt. Or fold in caramelised onions and roasted peppers to make it fuller, deeper, more complex.
Final thought
This isn’t just a wrap — it’s a weapon. It’s flame-seared chicken and bold garlic mayo tucked into a soft tortilla and toasted till the edges crisp. It’s fakeaway energy at home, faster than your phone can load the app. One pan, zero compromise, all impact. You don’t wait for this — you crave it, you chase it, and once you taste it, you won’t go back.
Health stats (per serving)
Each serving comes in around 2,300kJ (550kcal), with 27g fat, 5.5g saturates, 4.6g sugars, and 1.8g salt. You’ll get approximately 39g protein, 35g carbohydrates, and 3.2g fibre — high-protein, high-flavour, and balanced enough to land in your lunch rotation guilt-free.
Disclaimer
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