Peri-Peri Chicken Wrap
The secret to staying full longer? Plenty of protein and a meal you can prep ahead. These Peri-Peri Chicken Wraps are exactly that — juicy, smoky, a little spicy, and built to last a few days in the fridge so you can assemble them fresh in minutes.
No need to make peri-peri sauce from scratch. First Batch Original Peri-Peri Hot Sauce does all the heavy lifting here — deep, tangy, and just the right amount of heat to season the chicken and build a creamy, rich sauce in one go.
Prep time
15 minutes (plus 30 minutes marinating)
Cook time
15 minutes
Makes
7–8 wraps
Ingredients
For the peri-peri chicken:
- 500 g boneless chicken breast, diced
- 3 tbsp First Batch Original Peri-Peri Hot Sauce
- 2 tsp paprika powder
- 1 tsp garlic powder
- 1½ tsp salt
- 1 tsp black pepper
- 2 tbsp olive oil (or cooking oil)
- 2 cloves garlic, minced
- ½ onion, finely diced
- 1 tbsp oil, for pan-frying
For the creamy peri-peri sauce:
- 6 tbsp mayonnaise
- 3 tbsp First Batch Original Peri-Peri Hot Sauce
To assemble:
- Tortilla wraps
- Cabbage, shredded
- Tomato, sliced
- Creamy peri-peri sauce (from above)
- Mozzarella cheese, shredded
Instructions
1. Marinate the chicken. In a bowl, combine the diced chicken with the Peri-Peri Hot Sauce, paprika, garlic powder, salt, black pepper, and olive oil. Mix well and let it marinate for at least 30 minutes in the fridge — overnight is even better for deeper flavor.
2. Cook the chicken. Heat 1 tablespoon of oil in a pan over medium-high heat. Add the minced garlic and diced onion, and sauté for 1–2 minutes until fragrant.
3. Add the chicken. Tip in the marinated chicken and spread it out in the pan. Cook for 6–8 minutes, stirring occasionally, until the chicken is fully cooked and has picked up golden-brown edges. Transfer to a plate and let it cool slightly.
4. Make the creamy peri-peri sauce. In a small bowl, whisk together the mayonnaise and Peri-Peri Hot Sauce until smooth and fully combined. Taste and adjust — add more hot sauce if you like it spicier.
5. Assemble the wraps. Warm a tortilla briefly in a dry pan to make it pliable. Spread a generous spoonful of creamy peri-peri sauce down the center. Layer on shredded cabbage, sliced tomato, a scoop of the peri-peri chicken, and a sprinkle of mozzarella.
6. Wrap and serve. Fold in the two sides, then roll tightly from the bottom up. For a melty cheese finish, toast the assembled wrap in a dry pan for 1–2 minutes per side until golden. Slice in half and serve.
Tips
- Meal prep friendly. Cook the chicken and mix the sauce up to 3 days ahead. Store separately in the fridge and assemble fresh each morning — the wraps stay crisp and the chicken reheats beautifully.
- Toasting is optional but recommended. A quick pan-toast melts the cheese and gives the wrap a satisfying crunch.
- Spice control. The chicken marinade and the sauce both use peri-peri — dial either up or down to match your heat preference.
- Perfect for suhoor. High protein, satisfying carbs, and ready in minutes when everything's prepped.
Made with: First Batch Original Peri-Peri Hot Sauce →
Indonesia's first mustard-based peri-peri hot sauce. Halal certified, 100% vegan, keto friendly, no preservatives.