PERi-PERi Chicken Thigh Wrap with Chilli Jam

Name: PERi-PERi Chicken Thigh Wrap with Chilli Jam
Prep time: 15 min
Cook time: 40 min
Yield: 2 People
Ingredients: 1/2 250g bottle of PERi-PERi Marinade (choose your flavour); Nando's PERi-PERi sauce (choose your flavour); Nando’s PERinaise; 4 boneless skin-on chicken thighs; 2 tortilla wraps; 1 lime; 1 soft round or Butterhead lettuce, washed; Salt, pepper and chilli flakes

Prep: 15 mins

Cook: 40 mins

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Ingredients

PERi-PERi Chicken Thigh Wrap
- 1/2 250g bottle of PERi-PERi Marinade (choose your flavour)
- Nando's PERi-PERi sauce (choose your flavour)
- Nando’s PERinaise
- 4 boneless skin-on chicken thighs
- 2 tortilla wraps
- 1 lime
- 1 soft round or Butterhead lettuce, washed
- Salt, pepper and chilli flakes
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Chilli Jam
- 75g long fresh red chillis, deseeded and cut into 4 pieces per chilli
- 75g red pepper, cored, deseeded and cut into rough chunks
- 500g jam sugar
- 300ml cider vinegar
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Avocado & Halloumi
- 1 block halloumi
- 1 ripe avocado
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PERi-PERi Chicken Thigh Wrap with Chilli Jam - Assembling
- PERi-PERi Chicken Thigh Wrap
- Chilli Jam
- Avocado & Halloumi
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As a reminder, you'll need:
- 1/2 250g bottle of PERi-PERi Marinade (choose your flavour)
- Nando's PERi-PERi sauce (choose your flavour)
- Nando’s PERinaise
- 4 boneless skin-on chicken thighs
- 2 tortilla wraps
- 1 lime
- 1 soft round or Butterhead lettuce, washed
- Salt, pepper and chilli flakes
- In a bowl, coat the chicken thighs with the marinade. Cover the bowl with clingfilm and put in the fridge for at least 1hr (preferably overnight).
- Pre-heat the oven to 180C (standard setting, not fan) or gas mark 4.
- Transfer chicken thighs to a roasting tray, skin side up. Cook for approx. 20mins until chicken is just cooked.
- Heat a lightly oiled grill pan on the stove on a high heat. When it’s smoking hot, put the thighs in the grill pan skin-side down.
- Leave the thighs without moving them to get the grill marks, about 2mins. Turn the thighs over and repeat on the other side.
- Remove from the grill pan and place the thighs on a plate and brush with your choice of Nando’s sauce.
- Turn the oven down to 100C or gas mark 1.5 and place the grilled thighs there to keep warm while you prepare the rest of the wrap.
As a reminder, you'll need:
- 75g long fresh red chillis, deseeded and cut into 4 pieces per chilli
- 75g red pepper, cored, deseeded and cut into rough chunks
- 500g jam sugar
- 300ml cider vinegar
- Dissolve the sugar in the vinegar in a wide, medium-sized pan over a low heat without stirring.
- Put the cut-up chillies into a food processor and pulse until they are finely chopped.
- Add the chunks of red pepper and pulse again until chopped.
- Scrape the chilli & pepper mixture out of the food processor and add to the pan.
- Bring the pan to the boil, then leave it at a rolling boil for 8-10mins. Do not be tempted to stir!
- Test the consistency of the jam by spooning a teaspoon of jam onto a plate. It should just sit and not run.
- Take the pan off the heat, give the jam a gentle stir and leave to sit and cool down.
As a reminder, you'll need:
- 1 block halloumi
- 1 ripe avocado
- Halve the avocado, peel and remove the stone. Roughly chop the avocado halves and put into a bowl.
- Squeeze over juice from the lime, a good pinch of chilli flakes, salt and pepper. Using a fork, roughly mash everything together. You still want some chunks of avocado.
- Slice the halloumi widthways into slices just under 1cm thick.
- When the chicken is ready, heat a non-stick frying pan with a drop of olive oil on medium heat.
- When the oil is hot, add 4 slices of halloumi and cook for 1-2mins until golden brown. Turn halloumi over and cook for 30sec.
- Take the pan off the heat and brush halloumi with the chili jam. Leave the halloumi in the pan to keep warm.
As a reminder, you'll need:
- PERi-PERi Chicken Thigh Wrap
- Chilli Jam
- Avocado & Halloumi
- Lay the tortilla wrap on a clean chopping board.
- Squirt a generous amount of PERiniase across the middle of the wrap, leaving about 5cm clear from the edges.
- Follow with lettuce, then the smashed avocado.
- Add the halloumi slices.
- Roughly cut the chicken thighs into chunks and add to the wrap.
- Spoon over a bit more chilli jam.
- 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.