Grilled Portuguese-Style Chilli Chicken Wraps
Introduction
There’s something incredibly satisfying about wrapping up a delicious meal in a warm tortilla, especially when it’s drizzled with a little spicy goodness. I stumbled upon Grilled Portuguese-Style Chilli Chicken Wraps during a delightful summer BBQ with friends. The smoky aroma of marinated chicken grilling on the barbecue mingled with the scent of fresh herbs and spices wafting through the air. It was a culinary adventure that sparked my passion for bringing colorful, bold flavors together on a simple wrap. The crispy, grilled chicken with its tangy chili marinade combined with fresh veggies in a soft tortilla makes this wrap not just a meal, but a joyful experience. This dish is special to me because it perfectly captures the spirit of gathering around a table, sharing stories, and indulging in delicious food with loved ones.
What Makes This Recipe Special
Grilled Portuguese-Style Chilli Chicken Wraps are more than just a meal; they’re an explosion of flavors that come together in a perfectly portable form. Not only are they quick to prepare, making them ideal for busy weeknights, but they are also designed to impress family and friends alike. The chicken is marinated for deeper flavor, resulting in juicy, tender bites that truly shine. Paired with a medley of fresh, crunchy vegetables, these wraps are not only a feast for the taste buds but also bring a nutritious balance that makes them a guilt-free indulgence.
Ingredients You’ll Need
For the Marinade:
- 500g chicken breasts (boneless and skinless)
- 2 tablespoons olive oil (preferably extra virgin)
- 2 tablespoons red chili paste (adjust to taste)
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- Salt and pepper (to taste)
For the Vegetables:
- 1 cup mixed salad greens (e.g., spinach, arugula)
- 1 medium red bell pepper (sliced)
- 1 small cucumber (thinly sliced)
- 1 small red onion (thinly sliced)
For Assembly:
- 4 large tortillas (flour or whole wheat)
- 1/2 cup yogurt sauce (or your favorite dressing)
- Fresh coriander (for garnish, optional)
Ensure that your chicken is fresh for the best flavor. You can substitute chicken with tofu or grilled vegetables for a vegetarian option!
Step-by-Step Guide
- Marinate the Chicken: In a large bowl, whisk together olive oil, red chili paste, smoked paprika, garlic powder, salt, and pepper. Add chicken breasts and coat evenly. Cover and marinate in the refrigerator for at least 30 minutes, or overnight for intense flavor.
- Heat the Grill: Preheat your grill or grill pan to medium-high heat.
- Grill the Chicken: Remove the chicken from the marinade and place it on the grill. Cook for about 5-7 minutes on each side, or until the chicken is cooked through and has nice grill marks. It should register 75°C (165°F) on a meat thermometer.
- Rest the Chicken: Once cooked, remove the chicken from the grill and let it rest for 5 minutes before slicing it thinly.
- Prepare the Wraps: Lay a tortilla flat and layer with mixed greens, grilled chicken, sliced bell pepper, cucumber, and red onion.
- Add Sauce and Wrap: Drizzle generously with yogurt sauce and sprinkle with fresh coriander. Fold in the edges of the tortilla, then roll it up tightly from the bottom.
- Serve: Cut the wraps in half diagonally and serve immediately for the best texture.
Tips & Recipe Variations
- Use Fresh Ingredients: For the best flavor, use freshly prepared ingredients, particularly the herbs and produce.
- Make It Spicy: If you love heat, consider adding sliced jalapeños or a sprinkle of chili flakes to your vegetables.
- Dairy-Free Option: Substitute yogurt sauce with a dairy-free alternative or a tahini sauce for a luscious flavor.
- Storage Advice: Leftover wraps can be wrapped in foil and kept in the refrigerator for up to 2 days. Reheat in a pan or enjoy cold.
- Herb Variations: Add fresh basil or mint to your wraps for a fresh twist.
How to Serve
Grilled Portuguese-Style Chilli Chicken Wraps make a delightful meal on their own, but they can be elevated with a few tasty sides. Serve with:
- Sweet potato fries or homemade potato wedges for a hearty side.
- A refreshing cucumber salad or classic gazpacho to cool the palate.
- Pair with a light, sparkling drink or an iced tea with lemon for hydration and refreshment.
Presentation can be as simple as placing the wraps on a wooden cutting board with a side of dipping sauces served in small bowls. This casual yet chic approach will charm your guests.
Common Questions
- Can I make this recipe ahead of time? Absolutely! Marinate the chicken in advance and store it in the fridge until you’re ready to grill.
- Can I freeze the leftovers? Yes, you can freeze the grilled chicken (without the veggies) for later use. Just be sure to wrap it tightly!
- What can I use instead of red chili paste? You can substitute it with sriracha, harissa, or any hot sauce you like.
- How do I prevent the dish from becoming watery? Use fresh, drier vegetables and avoid adding excess sauce to keep the wrap from getting soggy.
- Can I make this vegetarian or dairy-free? Yes! Use grilled tofu or vegetables in place of chicken, and replace the yogurt sauce with a plant-based option.
Conclusion
With each bite of Grilled Portuguese-Style Chilli Chicken Wraps, I’m reminded of those sunny afternoons filled with laughter and delicious food. This recipe not only brings together bold flavors but also the warmth of family gatherings. I encourage you to try it out and experience the joy of preparing something special that can spark connections. Please share your results, variations, or thoughts in the comments I can’t wait to hear how your wraps turn out!
“These wraps are a flavor explosion! They’re so easy to make and are a hit at our family gatherings. I love the combination of spicy and fresh!” – Happy Cook
Grilled Portuguese-Style Chilli Chicken Wraps
Ingredients
Method
- In a large bowl, whisk together olive oil, red chili paste, smoked paprika, garlic powder, salt, and pepper. Add chicken breasts and coat evenly. Cover and marinate in the refrigerator for at least 30 minutes, or overnight for intense flavor.
- Preheat your grill or grill pan to medium-high heat.
- Remove the chicken from the marinade and place it on the grill. Cook for about 5-7 minutes on each side, or until the chicken is cooked through and has nice grill marks. It should register 75°C (165°F) on a meat thermometer.
- Once cooked, remove the chicken from the grill and let it rest for 5 minutes before slicing it thinly.
- Lay a tortilla flat and layer with mixed greens, grilled chicken, sliced bell pepper, cucumber, and red onion.
- Drizzle generously with yogurt sauce and sprinkle with fresh coriander. Fold in the edges of the tortilla, then roll it up tightly from the bottom.
- Cut the wraps in half diagonally and serve immediately for the best texture.
Notes
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