BBQ Peri Peri Glazed Chicken Wrap

Instructions:

Preheat your grill or grill pan to medium-high heat. Grill the pre-marinated Peri Peri glazed chicken fillets until they are cooked through, about 5-6 minutes per side.

While the chicken is grilling, prepare the lime & chilli street slaw. In a bowl, combine shredded cabbage, grated carrot, chopped coriander, lime juice, olive oil, honey, chili flakes, salt, and pepper. Toss until well combined and set aside.

Prepare the BBQ corn by brushing each ear of corn with olive oil and sprinkling with BBQ seasoning. Grill the corn on the preheated grill, turning occasionally, until charred and cooked through, about 10-12 minutes.

To make the chilli jam, mix together sweet chilli sauce, sriracha sauce, and lime juice in a small bowl. Adjust the amount of sriracha to your desired level of spiciness.

Cook the rice according to package instructions, adding chili powder and salt to the cooking liquid for flavour.

Once everything is ready, assemble the wraps. Warm the flour tortillas or wraps briefly in the microwave or on a skillet.

Place a grilled Peri Peri glazed chicken fillet in the centre of each tortilla. Top with lime & chilli street slaw, BBQ corn kernels (sliced off the cob), and a drizzle of chilli jam.

Fold the sides of the tortillas over the filling and roll up tightly into wraps.

Serve the wraps immediately, accompanied by spicy rice on the side.

Enjoy the delicious flavours of Portugal in this BBQ Peri Peri glazed chicken fillet wrap with lime & chilli street slaw, BBQ corn, chilli jam, and spicy rice!