Name: Portuguese‑Style Chilli Chicken Wrap
Prep time: 15 min
Cook time: 10 min
Total time: PT-487841H20M9S
Cuisine: Portuguese-Inspired
Ingredients: 600 g (1 lb 5 oz) boneless, skinless chicken breasts, sliced into 5 mm–1 cm schnitzels; 1 tsp sweet paprika; ½ tsp onion powder; ½ tsp garlic powder; 1 tsp sea salt flakes; ½ tsp freshly cracked black pepper; 2 tbsp olive oil (for marinating); ½ cup (125 g) chilli paste (e.g., Italian chilli paste or sambal oelek); ¼ cup (60 ml) olive oil; 1 tbsp lemon juice; ½ tsp freshly minced garlic; ½ tsp freshly minced ginger; ½ tsp caster (superfine) sugar; Sea salt flakes, to taste; Freshly cracked black pepper, to taste; 4 pita wraps (or preferred wrap); ⅓ cup (90 g) whole-egg mayonnaise; 4 slices gouda (or substitute); 2 cups (140 g) finely shredded iceberg lettuce

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Why You’ll Love This Recipe

This wrap delivers bold, fiery flavors inspired by Portuguese cuisine, featuring thinly marinated chicken schnitzels, a spicy homemade chilli sauce, and creamy accents—all tucked into a warm pita for a satisfying handheld meal.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

600 g (1 lb 5 oz) boneless, skinless chicken breasts, sliced horizontally into 5 mm–1 cm (¼–½ in) thick schnitzels
1 tsp sweet paprika
½ tsp onion powder
½ tsp garlic powder
1 tsp sea salt flakes
½ tsp freshly cracked black pepper
2 tbsp olive oil (for marinating)
For the chilli sauce:
- ½ cup (125 g) chilli paste (e.g., Italian chilli paste or sambal oelek)
- ¼ cup (60 ml) olive oil
- 1 tbsp lemon juice
- ½ tsp freshly minced garlic
- ½ tsp freshly minced ginger
- ½ tsp caster (superfine) sugar
- Sea salt flakes, to taste
- Freshly cracked black pepper, to taste
4 pita wraps (or any preferred wrap)
⅓ cup (90 g) whole‑egg mayonnaise
4 slices gouda (substitute with any meltable cheese or omit for dairy‑free; ensure mayo is dairy‑free if needed)
2 cups (140 g) finely shredded iceberg lettuce

Directions

Marinate the chicken
In a large bowl, combine paprika, onion powder, garlic powder, salt, and pepper. Add chicken schnitzels and drizzle with olive oil. Toss to coat evenly.
Cook the chicken
- Stovetop: Heat a heavy-based frying pan over medium–high heat and cook chicken 2–3 min per side until golden and cooked through.
- Air fryer: Preheat to 200 °C (400 °F). Cook schnitzels in a single layer for 8–10 min, turning halfway.
- Barbecue: Grill over medium–high heat for 2–3 min per side.
Make the chilli sauce
In a small bowl, mix together chilli paste, olive oil, lemon juice, minced garlic, minced ginger, sugar, salt, and pepper until well combined.
Assemble the wraps
Warm the pita wraps briefly. Spread a dollop of mayonnaise on each, followed by a slice of gouda. Place the hot chicken on top so the cheese melts slightly. Add shredded lettuce and a generous drizzle of the chilli sauce, and another touch of mayo if desired. Roll up and serve immediately—fries make an excellent side.

Servings And Timing

Servings: Makes 4 wraps.
Prep Time: About 15 minutes (marinating is quick; chopping takes most of the time).
Cook Time:
- Stovetop or barbecue: 4–6 minutes total (2–3 min per side)
- Air fryer: 8–10 minutes
- Sauce: ~5 minutes
Total Time: Around 25 minutes (stovetop/barbecue) or 30 minutes (air fryer)

Variations

Cheese options: Swap gouda for cheddar, pepper jack, or leave out for a dairy‑free version (use vegan mayo).
Heat control: Reduce or omit chilli paste for milder flavor, or add extra for more kick.
Wrap alternatives: Use tortillas, naan, or gluten‑free wraps as needed.
Extra crunch: Top with sliced cucumber or pickled red onions for contrast.
Saucy twist: Add a drizzle of garlic aioli or tzatziki alongside the chilli sauce.
Protein switch-up: Substitute chicken with thin pork fillets or tofu schnitzels for variation.

Storage/Reheating

Storage: Keep chicken and sauce in separate airtight containers in the fridge for up to 3 days. Assemble wraps fresh to avoid sogginess.
Reheating: Warm chicken gently in a skillet over medium heat or briefly in the microwave. Refresh lettuce when ready to serve.
Freezing: Both cooked chicken and sauce can be frozen separately for up to 2 months; thaw overnight before reheating.

FAQs

Can I use chicken thighs instead of breasts?

Yes—thinly sliced, boneless chicken thighs work well and add extra juiciness.

Is there a dairy‑free substitute for gouda and mayonnaise?

Absolutely: use plant‑based cheese and vegan mayonnaise.

How can I make this less spicy?

Tone down the chilli sauce by reducing the chilli paste or omitting the chilli paste entirely; the paprika still adds gentle flavor.

Can I prep this ahead of time?

Yes—cook chicken and make sauce in advance. Warm and assemble just before serving for best texture.

What’s a good non‑gluten pita alternative?

Opt for corn tortillas, gluten‑free wraps, or collard green leaves.

How do I keep the wrap from getting soggy?

Layer mayo directly on the wrap before other fillings and serve immediately after assembly.

Can I add more veggies?

Definitely—bell peppers, shredded carrots, or sliced avocado make great additions.

Could this be made kid‑friendly?

Omit the chilli sauce or offer it on the side; kids may enjoy the creamy mayo and mild paprika seasoning.

How do I adjust for meal prep?

Divide into portions with lettuce, chicken, and sauce stored separately in meal prep containers—assemble before eating.

What side dishes pair well with these wraps?

Fries (classic or sweet potato), coleslaw, or a simple side salad are delicious accompaniments.

Conclusion

The Portuguese‑Style Chilli Chicken Wrap is a simple but flavor-forward dish that brings together spicy, savory, creamy, and refreshing elements in one handheld delight. With quick cooking methods, homemade sauce, and endless customization, it’s a versatile and satisfying choice for busy weeknights—ready in about 25–30 minutes and loaded with taste and texture.