Piri-Piri Chicken, Tomato and Florette Baby Leaf Lettuce Wrap

Written by on in Summer

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

  1. 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.
  2. 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.
  3. Check that the chicken is fully cooked through before removing from the pan.

Piri-Piri Chicken

  1. Slice the cherry tomatoes in half and place into a bowl.
  2. Finely dice the red onion and add to the bowl.
  3. Crush the garlic and add to the bowl.
  4. Finely chop the basil and add to the bowl.
  5. Add the olive oil and mix well with a little salt and pepper, leave to marinate for at least 1 hour.

Cherry Tomatoes

  1. Slice the cherry tomatoes in half and place into a bowl.
  2. Finely dice the red onion and add to the bowl.
  3. Crush the garlic and add to the bowl.
  4. Finely chop the basil and add to the bowl.
  5. Add the olive oil and mix well with a little salt and pepper, leave to marinate for at least 1 hour.

To Serve

  1. Lay the wraps out onto a clean surface, and spread the Piri-Piri sauce all over.
  2. Lay the Florette baby leaf lettuce down the middle, top with the cherry tomato mix and the chicken strips.
  3. Fold in the ends of the wrap and then roll into a cylinder shape.
  4. 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.