South Africa's borrowed peri peri marinade, built on paprika and chilli flakes, coats grilled chicken breast before it is rolled into flatbread. Fresh red onion and lettuce keep the wrap light, making it as good for a weeknight dinner as for a packed lunch.
Mix the paprika, chilli flakes, garlic, lemon juice, olive oil, thyme, salt and black pepper in a bowl. Coat the chicken breast in the mixture.
Cover the marinated chicken and chill it; even a short rest lets the spices penetrate the meat.
Heat the grill to medium-high and cook the chicken for a total of 12 minutes, turning until every side is golden and the centre is fully cooked.
Slice the grilled chicken and lay it on the flatbread with the lettuce and red onion, then roll tightly.
Chill the marinated chicken for at least 10 minutes before grilling; cold meat cooks more evenly. Allergens: contains wheat (gluten).
Halving the chilli flakes makes the wrap kid-friendly while the paprika still carries the flavour.
Admin DadaGastro · verified in test kitchenTavuğu akşamdan marine edip ertesi gün ızgarada pişirdim, 12 dakikada her tarafı güzelce kızardı ve içi sulu kaldı. Pul biberi biraz artırarak daha acılı hale getirdim, kırmızı soğan ve marulla dürümde harika bir denge oldu.
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