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Portuguese Peri Peri Infused Olive Oil Blend 250ml bottle
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
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 wraps
Course: Dinner, Lunch
Cuisine: American Classics, Fusion Cuisine, Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

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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