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BRING THE HEAT HOME- NANDOS PERI-PERI CHICKEN THIGH WRAP RECIPE

 

Back to Inspiration
Oct 08, 2021

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

  • 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

  • Avocado & Halloumi

    • 1 block halloumi

    • 1 ripe avocado

  • PERi-PERi Chicken Thigh Wrap with Chilli Jam - Assembling

    • PERi-PERi Chicken Thigh Wrap

    • Chilli Jam

    • Avocado & Halloumi

  • 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.



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