Portuguese-style Chilli Chicken Wrap

Instructions

- In a large bowl, combine the chicken with the paprika, onion powder, garlic powder, salt and pepper. Drizzle with the olive oil and toss to coat. -Stovetop: Heat a large, heavy-based frying pan over medium-high heat. Cook the chicken for 2-3 minutes per side or until golden and cooked through.Air fryer: Preheat the air fryer to 200°C (400°F). Cook in a single layer for 8-10 minutes, turning halfway.Barbecue: Cook for 2-3 minutes per side over medium-high heat. - Place all the ingredients in a small bowl and stir well to combine. - Warm the wraps in a dry frying pan or in the microwave for a few seconds. Place a dollop of mayonnaise on each wrap followed by a slice of gouda. Top with the hot chicken to melt the cheese slightly. Add the shredded lettuce, a generous drizzle of the chilli sauce and some extra mayo. Roll up and serve immediately with fries on the side, if desired.

• boneless Notes: 600 g, 1 lb 5 oz, 1⁄4-1⁄2 inch, skinless chicken breasts, sliced horizontally to make thin schnitzels about 5 mm-1 cm thick
• sweet paprika Notes: 1 tsp
• 1⁄2 tsp onion powder
• 1⁄2 tsp garlic powder
• sea salt flakes Notes: 1 tsp
• 1⁄2 tsp freshly cracked black pepper
• Olive oil Notes: 2 tbsp
• 1⁄2 cup chilli paste Notes: 125 g, Italian chilli paste, sambal oelek
• 1⁄4 cup olive oil Notes: 60 ml
• lemon juice Notes: 1 tbsp
• 1⁄2 tsp freshly minced garlic
• 1⁄2 tsp freshly minced ginger
• 1⁄2 tsp caster sugar Notes: superfine
• Freshly cracked black pepper Notes: to taste

  Optional
• pita bread wraps Notes: 4, or any wraps you prefer, see note 1
• 1⁄3 cup whole-egg mayonnaise Notes: 90 g
• gouda Notes: 4 slices, can be substituted with any melty cheese, see note 2, or left off completely for a dairy-free option, but ensure the mayo you use is also dairy-free
• finely shredded iceberg lettuce Notes: 2 cups, 140 g
• Air-fryer chips Notes: fries, optional, oven fries or freezer fries

  Optional