PERi-BBQ Chicken Wrap with Corn on the Cob

Name: PERi-BBQ Chicken Wrap with Corn on the Cob
Prep time: 15 min
Cook time: 30 min
Yield: 2 People
Ingredients: 1 large chicken breast; 1/2 125g bottle of PERi-PERi Marinade (choose your flavour); Nando’s PERi-BBQ sauce; 2 large wraps; 1 ripe tomato, sliced into rounds (½ cm thick); 1 avocado, sliced; 1 soft round or butterhead lettuce, washed

Prep: 15 mins

Cook: 30 mins

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Ingredients

PERi-Tamer Chicken Wrap
- 1 large chicken breast
- 1/2 125g bottle of PERi-PERi Marinade (choose your flavour)
- Nando’s PERi-BBQ sauce
- 2 large wraps
- 1 ripe tomato, sliced into rounds (½ cm thick)
- 1 avocado, sliced
- 1 soft round or butterhead lettuce, washed
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Yoghurt Dressing
- 50g Greek yoghurt
- 50g PERinaise
- 2-3 stalks fresh mint, finely chopped
- ½ cucumber
- ¼ Tsp ground cumin
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Homemade PERi-Tamer ingredients
- 50g tomato ketchup
- 2 Tbsp Worcestershire sauce
- 1-2 Tbsp honey or maple syrup
- 2 Tbsp water
- Squeeze of fresh lemon juice
- Large pinch smoked paprika
- A few grinds of fresh black pepper
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Corn on the Cob
- 125g salted butter
- 2 cloves garlic, crushed
- Fresh coriander, finely chopped
- Zest & juice of ½ lime
- 3 good pinches of dried red chilli flakes (more if like it hot!)
- ¼ Tsp smoked paprika
- 2 sweetcorn cobs
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As a reminder, you'll need:
- 1 large chicken breast
- 1/2 125g bottle of PERi-PERi Marinade (choose your flavour)
- Nando’s PERi-BBQ sauce
- 2 large wraps
- 1 ripe tomato, sliced into rounds (½ cm thick)
- 1 avocado, sliced
- 1 soft round or butterhead lettuce, washed
- Cut the chicken breasts into thick strips and place in a bowl. Coat chicken all over with the marinade.
- Cover the bowl and put in the fridge for at least 1hr, preferably overnight.
- Heat a grill pan on the stove.
- Grill the chicken for 2-3min each side until cooked.
- Remove chicken from the grill pan and place on a plate. Keep the grill pan warm.
- Brush over with the PERi-BBQ sauce.
- To assemble, lay wrap on board and spoon a generous amount of yoghurt dressing across the middle of the wrap, leaving about 5cm clear from the edges.
- Follow with lettuce, slice tomato, avocado and then the chicken.
- Fold over the sides, then roll the wrap up tightly. Place the wrap on the grill pan and toast both sides until the wrap is warm.
As a reminder, you'll need:
- 50g Greek yoghurt
- 50g PERinaise
- 2-3 stalks fresh mint, finely chopped
- ½ cucumber
- ¼ Tsp ground cumin
- Finely dice the cucumber.
- In a small bowl, mix the yoghurt, PERinaise, cucumber, cumin and mint.
As a reminder, you'll need:
- 50g tomato ketchup
- 2 Tbsp Worcestershire sauce
- 1-2 Tbsp honey or maple syrup
- 2 Tbsp water
- Squeeze of fresh lemon juice
- Large pinch smoked paprika
- A few grinds of fresh black pepper
- Mix all the ingredients together in a bowl.
- The consistency should be like a glaze, not a thick sauce.
- Taste. The sauce should be sweet but zingy with a nice tang. Add more honey or lemon juice / Worcestershire sauce for personal preference.
- Refer to point 1 in the PERi-Tamer Chicken Wrap method on how to coat the marinade.
As a reminder, you'll need:
- 125g salted butter
- 2 cloves garlic, crushed
- Fresh coriander, finely chopped
- Zest & juice of ½ lime
- 3 good pinches of dried red chilli flakes (more if like it hot!)
- ¼ Tsp smoked paprika
- 2 sweetcorn cobs
- Leave the butter at room temperature until soft.
- Put the butter on a large plate.
- Add the garlic, coriander, lime zest & juice, paprika and chilli.
- Using a fork, mash everything together until thoroughly blended.
- Bring a large pan of salted water to the boil.
- Blanch the corn for about 8 minutes, then drain.
- Heat up the grill pan until hot.
- Char the corn on each side. This will take about 5 minutes.
- Remove the corn from the grill pan and spread over the butter.