Foodedo recipe
Peri-Peri Chicken Wraps with Chilli Jam, Yoghurt Mayo and Charred Sweetcorn Bean Salad
Juicy peri-peri chicken is wrapped with sweet chilli jam, crisp lettuce and a cool yoghurt mayo, then served with a limey charred sweetcorn and black bean salad.
Ingredients
16 items
- 600 gchicken breast filletsskinless and boneless; 3-4 fillets, thickest part lightly flattened to about 2cm
- 4 tbspperi-peri saucechoose your preferred heat level
- 2 tbspolive oildivided
- to tastesea salt
- to tasteblack pepper
- 100 gGreek yoghurt
- 80 gmayonnaise
- 2limes1 juiced, 1 cut into wedges
- 4flour tortillas
- 2 heartslittle gem lettuceshredded
- 4 tbspchilli jam
- 340 g tinsweetcorndrained weight about 285g
- 400 g tinblack beansdrained weight about 240g, rinsed and drained
- 250 gcherry tomatoeshalved
- 4spring onionsfinely sliced
- 15 gcorianderroughly chopped
Recipe notes (3)
- Note: The 15-minute marinating time is included in the prep estimate; for deeper flavour, marinate the chicken in the fridge for up to 24 hours.
- Note: If the chicken breasts are very thick, butterfly them before marinating so they cook more evenly.
- Note: Optional: serve extra peri-peri sauce at the table for anyone who wants more heat.
Method
8 steps
Step 1. Put the chicken in a bowl with 3 tbsp of the peri-peri sauce, 1 tbsp of the olive oil, a good pinch of salt and some black pepper. Turn to coat well, then leave to marinate for 15 minutes at room temperature. If marinating for longer, chill it. Keep the raw chicken away from the salad ingredients and ready-to-eat food, and do not wash the chicken.
Step 2. While the chicken marinates, mix the Greek yoghurt, mayonnaise and 2 tsp lime juice in a small bowl. Season lightly with salt and pepper. Shred the lettuce and set aside.
Step 3. Drain the sweetcorn very well. Heat a large non-stick frying pan over high heat with 1 tsp of the remaining olive oil. Add the sweetcorn and leave it mostly undisturbed for 2 minutes, then toss and cook for 2-3 minutes more until lightly charred in places. Tip into a large bowl.
Step 4. Add the black beans, cherry tomatoes, spring onions and half the coriander to the bowl with the sweetcorn. Add the rest of the juice from the juiced lime and about 2 tsp olive oil, season with salt and pepper, then toss together. Set aside.
Step 5. Put the pan back over a medium-high heat. Add the chicken in a single layer; cook in 2 batches if needed so the pan is not crowded. Cook for 5-7 minutes on the first side and 4-6 minutes on the second, depending on thickness. Brush or spoon over the remaining 1 tbsp peri-peri sauce for the last minute. The chicken must be cooked through; check the thickest part with a clean probe thermometer and make sure it reaches 75°C for 30 seconds, or 70°C for 2 minutes. Transfer to a clean plate using clean tongs and rest for 5 minutes.
Step 6. Warm the tortillas so they are pliable. You can do this in a dry frying pan for about 20 seconds on each side, or stack and microwave them for 20-30 seconds under a clean tea towel.
Step 7. Slice the rested chicken. Spread each tortilla with 1 tbsp chilli jam and a spoonful or two of the yoghurt mayo. Add shredded lettuce and sliced chicken, then roll up tightly into wraps.
Step 8. Serve the wraps straight away with the charred sweetcorn bean salad on the side, scattered with the remaining coriander and with lime wedges for squeezing over.