BBQ Wrap

PERi-BBQ Chicken Wrap with Corn on the Cob

Prep15 mins
Cook30 mins
Serves2
At-Home Hacks

Ingredients

PERi-BBQ 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

Yoghurt Dressing

  • 50g Greek yoghurt

  • 50g PERinaise

  • 2-3 stalks fresh mint, finely chopped

  • ½ cucumber

  • ¼ Tsp ground cumin

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

Method

PERi-BBQ Chicken Wrap

  1. Cut the chicken breasts into thick strips and place in a bowl. Coat chicken all over with the marinade.

  2. Cover the bowl and put in the fridge for at least 1hr, preferably overnight.

  3. Heat a grill pan on the stove.

  4. Grill the chicken for 2-3min each side until cooked.

  5. Remove chicken from the grill pan and place on a plate. Keep the grill pan warm.

  6. Brush over with the PERi-BBQ sauce.

  7. 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.

  8. Follow with lettuce, slice tomato, avocado and then the chicken.

  9. 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.

Yoghurt Dressing

  1. Finely dice the cucumber.

  2. In a small bowl, mix the yoghurt, PERinaise, cucumber, cumin and mint.

Corn on the Cob

  1. Leave the butter at room temperature until soft.

  2. Put the butter on a large plate.

  3. Add the garlic, coriander, lime zest & juice, paprika and chilli.

  4. Using a fork, mash everything together until thoroughly blended.

  5. Bring a large pan of salted water to the boil.

  6. Blanch the corn for about 8 minutes, then drain.

  7. Heat up the grill pan until hot.

  8. Char the corn on each side. This will take about 5 minutes.

  9. Remove the corn from the grill pan and spread over the butter.

Bring
the heat home

We’ve created a range of products so you can splash, drizzle, squeeze and shake to your heart’s content.
Explore the full range
Four Nando's PERi-PERi sauce bottles: Lemon & Herb, Medium, Garlic, and Hot, showcasing vibrant labels and varying heat levels.