Spicy Chicken Wrap using Portuguese Peri Peri Infused Olive Oil Blend

This spicy chicken wrap brings together tender seasoned chicken, cool crunchy vegetables, and the bold kick of Portuguese Peri Peri Infused Olive Oil Blend for a wrap that feels vibrant, satisfying, and easy to love any night of the week.

Garden Infuzions

Spicy Chicken Wrap using Portuguese Peri Peri Infused Olive Oil Blend

A bold, juicy chicken wrap with smoky heat, bright citrus notes, and crisp fresh toppings wrapped up for an easy, flavor-packed meal.

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Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Servings: 4 wraps

Course: Dinner, Lunch

Cuisine: American Classics, Fusion Cuisine, Mediterranean

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 1 1/2 pounds boneless skinless chicken breasts
• 2 tablespoons Portuguese Peri Peri Infused Olive Oil Blend
• 1 tablespoon olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 4 large flour tortillas
• 1 cup shredded romaine lettuce
• 1 cup diced tomatoes
• 1/2 cup thinly sliced red onion
• 1/2 cup sliced cucumber
• 1/2 cup shredded cheddar cheese
• 1/4 cup plain Greek yogurt
• 1 tablespoon mayonnaise
• 1 tablespoon fresh lemon juice
• 1 tablespoon chopped fresh parsley

Equipment

• 1 Large skillet for cooking the chicken
• 2 Mixing bowl one for chicken, one for sauce
• 1 Cutting board for prepping vegetables and chicken
• 1 Chef’s knife for slicing
• 1 set Measuring spoons for accurate seasoning
• 1 Spatula for stirring and turning chicken

Method

 

Instructions

1. 1. Cut the chicken breasts into thin strips and place them in a bowl.
2. 2. Toss the chicken with the Portuguese Peri Peri Infused Olive Oil Blend, olive oil, salt, black pepper, paprika, and garlic powder until evenly coated.
3. 3. Heat a large skillet over medium-high heat. Add the chicken in a single layer and cook for 6 to 8 minutes, stirring occasionally, until the pieces are cooked through and lightly browned.
4. 4. While the chicken cooks, mix the Greek yogurt, mayonnaise, lemon juice, and parsley in a small bowl to make a quick sauce.
5. 5. Warm the tortillas in a dry skillet or microwave until flexible.
6. 6. Divide the lettuce, tomatoes, red onion, cucumber, and cheese among the tortillas.
7. 7. Add the cooked chicken on top, spoon over the sauce, and fold each tortilla into a tight wrap.
8. 8. Slice in half and serve right away while the chicken is warm and the vegetables are crisp.

Notes

For the best texture, do not overcrowd the skillet; cook the chicken in batches if needed. The wraps can be packed for lunch, but keep the sauce separate until ready to eat. If you like more heat, add a pinch of crushed red pepper to the chicken seasoning.

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Recipe Tips

Slice the chicken thinly so it cooks quickly and stays juicy. Let the seasoned chicken rest for a few minutes before slicing so the juices stay in the meat. If you want a softer wrap, warm the tortillas in a dry skillet for a few seconds on each side.

Serving Suggestions

Serve these wraps with potato wedges, a simple green salad, or roasted vegetables. They also work well with a small bowl of yogurt dip, extra sliced cucumbers, or a handful of olives on the side.

Storage

Store the cooked chicken, vegetables, and sauce separately in airtight containers in the refrigerator for up to 3 days. Assemble the wraps just before serving so the tortillas stay soft and the vegetables stay crisp.

Variations

Swap the chicken for sliced turkey breast, add shredded lettuce, or tuck in sliced avocado for a richer wrap. For extra texture, add pickled onions or a sprinkle of crumbled feta.

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