Malagueta Chicken Wraps

Serves 10 people | Cooks In 50 mins


  • 2000g Skin off and Deboned Chicken Thighs
  • 60g Chef's Pass Peri Peri Hot Marinade
  • 60ml Vegetable Oil
  • 3x Limes
  • 40g Chopped Coriander
  • 1000g Roasted Peppers
  • 300g Lemon & Herb Mayo
  • 1x Shredded Iceberg Lettuce
  • 1500g Hot Peri Peri Dusted Fries
  • 10x Wraps

Allergy information

Gluten, Eggs

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  • Mix the oil, Chef's Pass Peri Peri Hot Marinade, zest of three limes and chopped coirnader to for a paste and coat chicken thighs evenly and then leave to stand for 20 minutes.
  • Heat a chargrill and grill the chicken thighs until blackered on the outside, basting with the juice of the limes to keep them moist. Ensure they reach at least 72°C core temp, slice and set aside.
  • Briefly char the wraps on the chargrill to warm through and give them visible bar marks.
  • Divide the mayo, roasted peppers and chicken between the wraps.
  • Wrap and serve with peri peri fries
  • Serve on a round plate or takeaway box