Peri Peri Chicken Wraps (Piri Piri)


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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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