Peri Peri Chicken Wraps (Piri Piri)


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Easy wraps made with incredible peri peri chicken thighs, avocado, tomato, lettuce, and peri peri sauce. Fantastic lunch or dinner idea for any night of the week! These Peri Peri Chicken Wraps are packed with flavor!

Peri Peri Chicken Wraps

Peri Peri is a spicy South African/Portuguese sauce made with chilli peppers. There are many different recipes but the most common ingredients are chilli, lime or vinegar, oil, and red bell peppers.

I first tried peri peri chicken in a Portuguese restaurant in Wrocław (Poland). I loved the flavor so much that I had to make it at home!

I experimented with different ingredients until I settled down with this version. It’s flavorful and not extremely spicy. The peri peri sauce in this recipe works both as a marinade for the chicken and as a base sauce for the wraps. 🙂

Did I mention that I love wraps? I used to make different wraps 2-3 times per week for lunch or dinner. I think I was kinda obsessed. 😂😂 But they are so easy and quick to make, and so yummy! I think it is a fantastic idea for a fast lunch or a casual dinner with friends.

So here it is, a simple recipe for delicious peri peri chicken wraps!

Easy wraps made with incredible peri peri chicken thighs, avocado, tomato, lettuce, and peri peri sauce. Fantastic lunch or dinner idea for any night of the week! These Peri Peri Chicken Wraps are packed with flavor!

Peri Peri Chicken Marinade

There are a few basic ingredients that go into this peri peri marinade.

Here’s your checklist:

  • Red bell pepper
  • Chilli peppers – as much as you want. I usually add 1-2 chilli peppers. You can also use cayenne pepper or dried chilli flakes instead.
  • Garlic and onion
  • Red wine vinegar
  • Vegetable oil
  • Seasoning: smoked paprika powder, sweet paprika powder, dried oregano, dried thyme, salt, and pepper
  • Sugar

To make the marinade, simply chop the ingredient and blend in the blender or food processor. You’ll end up with thick, smooth sauce.

Boneless, skinless chicken thighs work the best because they are juicier than a chicken breast, and you can cook them quickly in the skillet. They will get super nicely caramelized!

This is a recipe that calls for a long marinating. I usually marinate my chicken overnight, or even more, up to 48 hours. I tried skipping marinating, but nope, it doesn’t work. The chicken will lack flavor. So please, please give it time, and marinate the chicken for a few hours at least!

Easy wraps made with incredible peri peri chicken thighs, avocado, tomato, lettuce, and peri peri sauce. Fantastic lunch or dinner idea for any night of the week! These Peri Peri Chicken Wraps are packed with flavor!
Easy wraps made with incredible peri peri chicken thighs, avocado, tomato, lettuce, and peri peri sauce. Fantastic lunch or dinner idea for any night of the week! These Peri Peri Chicken Wraps are packed with flavor!

Rolling wraps

You can roll wraps in a few different ways. This way is the easiest for me:

  • I quickly heat a tortilla on a dry pan. Just for a few seconds, so it’s warm, but not crispy.
  • Then, I spread the sauce and add the rest of the ingredients.
  • Finally, I fold it together and eat. 😉

You can also make “a pocket” or a burrito, and then heat in the pan. Up to you!

But no matter which method you choose, here’s a list of few useful tips:

  • Large tortillas work the best here. Choose the largest you can find.
  • Tomatoes, avocado, and cucumber should be finely sliced.
  • Don’t overcrowd your wraps!
  • If you heat your wrap on the pan, press your wrap with something heavy like a pot or cast-iron skillet.

PS. If you have any leftover tortillas and chicken, the great idea is to make quesadillas the next day! Throw in some cheese and sweet corn kernels. So yummy!!

Easy wraps made with incredible peri peri chicken thighs, avocado, tomato, lettuce, and peri peri sauce. Fantastic lunch or dinner idea for any night of the week! These Peri Peri Chicken Wraps are packed with flavor!

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AuthorEwaCategory, , DifficultyIntermediate

Easy wraps made with incredible peri peri chicken thighs, avocado, tomato, lettuce, and peri peri sauce. Fantastic lunch or dinner idea for any night of the week! These Peri Peri Chicken Wraps are packed with flavor!

Yields6 Servings
Prep Time10 minsCook Time10 minsTotal Time20 mins

Click on the servings to scale the recipe to your needs.

Click a timer link in the recipe to start a countdown clock. 

In all my recipes 1 teaspoon equals 5 ml, 1 tablespoon equals 15 ml, 1 cup equals 250 ml. Spoons and cups are lightly packed.

 6 Boneless, skinless chicken thighs
Marinade
 1 Red bell pepper
 2 Chilli peppers (or less/more, to taste)
 3 Garlic cloves
 1 Small red onion
 3 tbsp Oil
 4 tbsp Red wine vinegar
 1 tbsp Smoked paprika powder
 1 tbsp Sweet paprika powder
 1 tbsp Dried oregano
 1 tsp Dried thyme
 1 tbsp Sugar
 Salt and pepper
Sauce
 3 tbsp Reserved marinade
 3 tbsp Sour cream (or greek yogurt)
Wraps
 6 Big tortillas
 1 Tomato (sliced)
 1 Avocado (sliced)
 1 Small cucumber (sliced, optional)
 Lettuce of choice (shredded)

Chicken thighs
1

Roughly chop bell pepper, chili, onion, and garlic. Put all marinade ingredients into the blender and blend until smooth. Reserve 3 tbsp of the marinade.

2

Place chicken thighs into a big zip bag or bowl, pour over the marinade, and mix. Marinate chicken for few hours at least, the best overnight. Don't skip marinating!

3

Heat a large pan/skillet over medium heat with a bit of oil. Add the chicken and cook each side for 5 minutes, or until golden brown. Remove from the pan and cover loosely with aluminum foil. Let it rest for 5 minutes.

Wraps
4

Mix 3 tbsp of the reserved marinade with 3 tbsp of sour cream. Set aside.

5

Cut the chicken thighs into thick stripes.

6

Heat a large non-stick pan over high heat. Add tortilla and warm up for a few seconds - you don't want it crispy, because it will be difficult to fold.

7

Top tortillas with sauce and arrange the slices of tomato, avocado, lettuce, and chicken. Fold tightly together.

8

Serve!

Ingredients

 6 Boneless, skinless chicken thighs
Marinade
 1 Red bell pepper
 2 Chilli peppers (or less/more, to taste)
 3 Garlic cloves
 1 Small red onion
 3 tbsp Oil
 4 tbsp Red wine vinegar
 1 tbsp Smoked paprika powder
 1 tbsp Sweet paprika powder
 1 tbsp Dried oregano
 1 tsp Dried thyme
 1 tbsp Sugar
 Salt and pepper
Sauce
 3 tbsp Reserved marinade
 3 tbsp Sour cream (or greek yogurt)
Wraps
 6 Big tortillas
 1 Tomato (sliced)
 1 Avocado (sliced)
 1 Small cucumber (sliced, optional)
 Lettuce of choice (shredded)

Directions

Chicken thighs
1

Roughly chop bell pepper, chili, onion, and garlic. Put all marinade ingredients into the blender and blend until smooth. Reserve 3 tbsp of the marinade.

2

Place chicken thighs into a big zip bag or bowl, pour over the marinade, and mix. Marinate chicken for few hours at least, the best overnight. Don't skip marinating!

3

Heat a large pan/skillet over medium heat with a bit of oil. Add the chicken and cook each side for 5 minutes, or until golden brown. Remove from the pan and cover loosely with aluminum foil. Let it rest for 5 minutes.

Wraps
4

Mix 3 tbsp of the reserved marinade with 3 tbsp of sour cream. Set aside.

5

Cut the chicken thighs into thick stripes.

6

Heat a large non-stick pan over high heat. Add tortilla and warm up for a few seconds - you don't want it crispy, because it will be difficult to fold.

7

Top tortillas with sauce and arrange the slices of tomato, avocado, lettuce, and chicken. Fold tightly together.

8

Serve!

Peri Peri Chicken Wraps (Piri Piri)

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5 Comments

  1. Rita 11 August 2019 at 14:03

    This looks so delicious! Thanks for sharing at Fiesta Friday this week! – Rita

    Reply
  2. Lauren Renee Sparks 12 August 2019 at 16:47

    Sounds good! Visiting you from the good random fun link up. laurensparks.net

    Reply
  3. Helen at the Lazy Gastronome 15 August 2019 at 11:57

    I have never made or eaten piri piri – I think I need to! This sounds and looks delicious! Thanks for sharing at the What’s for Dinner party! Enjoy the rest of your week.

    Reply
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