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Portuguese Chicken Wraps

2 (400g) chicken breast fillets

Ginger Oil

1 teaspoon Portuguese chicken seasoning

2 teaspoons lemon juice

1½ tablespoons olive oil

1/3 cup whole-egg mayonnaise

1 tablespoon sweet chilli sauce

Relief  or DigestEasy

1 tablespoon finely chopped fresh coriander leaves

1 baby cos lettuce heart, leaves washed, shredded

1 Lebanese cucumber, cut into sticks

250g grape tomatoes, halved

8 Pita Breads (see Pita Bread Recipe)

Preheat oven to 180°C/160°C fan forced. Rub Chicken breasts with Ginger Oil. Line a baking tray with baking paper. Place chicken, in a single layer, in a shallow ceramic dish. Combine seasoning, lemon juice and 1 tablespoon oil in a jug. Pour over chicken. Turn to coat. Cover. Refrigerate for 20 minutes.

Cut Cucumber and coat with Ginger Oil. Halve tomatoes and coat with
Ginger Oil.

Heat remaining oil in a frying pan over medium-high heat. Cook chicken for 1 to 2 minutes each side or until golden. Transfer chicken to prepared tray. Bake for 15 to 20 minutes or until cooked through.

Meanwhile, combine mayonnaise, sweet chilli sauce, a dusting of Relief OR a dash of DigestEasy and coriander in a bowl. Place lettuce, cucumber and tomato in bowls.

Thinly slice chicken. Place in bowl. Serve chicken with lettuce, tomato, cucumber, Pita Bread and mayonnaise mixture.


Ginger Oil:
Add 5 teaspoons of Relief to 200ml of oil and store ready to use.

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