High Protein Portuguese Chicken Wraps
These Portuguese chicken wraps are clean, simple, and full of flavour. Tender chicken strips are marinated and pan-seared until lightly charred, then wrapped in warm flatbread with a creamy chilli mayo and fresh lettuce. They come together quickly, use minimal ingredients, and are ideal for both easy weeknight meals and meal prep. While they’re best enjoyed fresh, the components store well and can be reheated when needed. This is a lighter, more balanced take on a classic Portuguese chicken wrap that still delivers big flavour and a satisfying bite.
Portuguese Chicken Wraps
Ingredients
Chicken
- 1 kg Chicken Tenderloins
- 20 ml Extra Virgin Olive Oil
- 3 Garlic Cloves Grated
- 6 g Smoked Paprika
- 4 g Sweet Paprika
- 2 g Dried Oregano
- 1 g Dried Chilli Flakes
- ½ wedge Lemon, Juiced
- Salt To Taste
- Cracked Black Pepper To Taste
Chilli Oil
- 125 g Sambal Oelek
- 125 ml Neutral Oil
- 30 ml Lemon Juice
- 2 g Lemon Zest
- 1 Garlic Clove Grated
- 5 g Ginger Grated
- 10 g Dijon Mustard
- Salt & Pepper
Creamy Chilli Mayo
- 150 g Greek Yogurt
- 40 g Mayonnaise
- 40 g Chilli Oil (Recipe Above)
- Salt To Taste
- Cracked Black Pepper To Taste
To Serve
- 6 Flat Breads or Wraps
- Lettuce Shredded
Method
Make the Sauces
- In a bowl, add all of the chilli oil ingredients and whisk well to combine. Store in a jar and refrigerate until ready to serve. This recipe makes more than what you’ll need.
- In a separate bowl, add all of the creamy chilli mayo ingredients and whisk well to combine. Store in the fridge until ready to serve.
Marinate the Chicken
- Combine tenderloins with olive oil, garlic, smoked paprika, sweet paprika, oregano, chilli flakes, lemon juice, salt, and pepper. Marinate 20–30 minutes.
Cook the Chicken
- Heat a non-stick or cast-iron pan over medium-high heat. Cook tenderloins in batches for 3–4 minutes per side until charred and cooked through. Glaze lightly with your chilli sauce in the final 30 seconds. Rest briefly.
Assemble the Wraps
- Warm each flatbread. Spread creamy chilli mayo down the centre, add shredded lettuce, 3–4 tenderloins per wrap and a drizzle of extra chilli oil. Wrap tightly and serve.
The above nutrition guide is based on daily averages and is calculated for a single portion.Â
Recipe Notes
Storage Instructions
Fridge
These wraps are best eaten fresh, but they can be stored for up to 3 days in airtight containers. For the best texture, store the chicken, lettuce, and sauce separately and assemble just before eating.
Freezer
The cooked chicken freezes well for up to 4 months. Freeze the tenderloins and sauce separately; do not freeze the lettuce or assembled wraps.
Reheating Instructions
Reheating
Reheat the chicken in a pan over medium heat for 3–4 minutes, or microwave for 1–2 minutes until hot. Warm the flatbread or wrap in a dry pan, assemble with fresh lettuce and sauce, and serve immediately.
Watch How To Make The Recipe
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