Ingredients
- 1 Skinless chicken breast
- 50ml Piri-Piri sauce
- 5 Cherry tomatoes
- ½ Red onion
- 10 Basil leaves
- ½ Clove garlic
- 10ml Olive oil
- 2 Tortilla wraps
- 50ml Piri-Piri Sauce
- 30g Florette baby leaf lettuce
Piri-Piri Chicken
- Slice the chicken breast into 6 strips, place into a bowl and add the Piri-Piri sauce, mix well and leave to stand for at least 1 hour.
- Place a pan over a medium hot heat and add a little oil, once hot add the chicken strips and cook on one side for 3 minutes, turn the strips over and cook for a further 2 minutes.
- Check that the chicken is fully cooked through before removing from the pan.
Piri-Piri Chicken
- Slice the cherry tomatoes in half and place into a bowl.
- Finely dice the red onion and add to the bowl.
- Crush the garlic and add to the bowl.
- Finely chop the basil and add to the bowl.
- Add the olive oil and mix well with a little salt and pepper, leave to marinate for at least 1 hour.
Cherry Tomatoes
- Slice the cherry tomatoes in half and place into a bowl.
- Finely dice the red onion and add to the bowl.
- Crush the garlic and add to the bowl.
- Finely chop the basil and add to the bowl.
- Add the olive oil and mix well with a little salt and pepper, leave to marinate for at least 1 hour.
To Serve
- Lay the wraps out onto a clean surface, and spread the Piri-Piri sauce all over.
- Lay the Florette baby leaf lettuce down the middle, top with the cherry tomato mix and the chicken strips.
- Fold in the ends of the wrap and then roll into a cylinder shape.
- Place a pan over a medium heat, when hot add the wraps and toast on the one side, turn the wrap over and toast on the other.
