Method

PERi-PERi Chicken Thigh Wrap

1. 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).
2. Pre-heat the oven to 180C (standard setting, not fan) or gas mark 4.
3. Transfer chicken thighs to a roasting tray, skin side up. Cook for approx. 20mins until chicken is just cooked.
4. 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.
5. Leave the thighs without moving them to get the grill marks, about 2mins. Turn the thighs over and repeat on the other side.
6. Remove from the grill pan and place the thighs on a plate and brush with your choice of Nando’s sauce.
7. 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.

Chilli Jam

1. Dissolve the sugar in the vinegar in a wide, medium-sized pan over a low heat without stirring.
2. Put the cut-up chillies into a food processor and pulse until they are finely chopped.
3. Add the chunks of red pepper and pulse again until chopped.
4. Scrape the chilli & pepper mixture out of the food processor and add to the pan.
5. Bring the pan to the boil, then leave it at a rolling boil for 8-10mins. Do not be tempted to stir!
6. Test the consistency of the jam by spooning a teaspoon of jam onto a plate. It should just sit and not run.
7. Take the pan off the heat, give the jam a gentle stir and leave to sit and cool down.

Avocado & Halloumi

1. Halve the avocado, peel and remove the stone. Roughly chop the avocado halves and put into a bowl.
2. 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.
3. Slice the halloumi widthways into slices just under 1cm thick.
4. When the chicken is ready, heat a non-stick frying pan with a drop of olive oil on medium heat.
5. 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.
6. Take the pan off the heat and brush halloumi with the chili jam. Leave the halloumi in the pan to keep warm.

PERi-PERi Chicken Thigh Wrap with Chilli Jam - Assembling

1. Lay the tortilla wrap on a clean chopping board.
2. Squirt a generous amount of PERiniase across the middle of the wrap, leaving about 5cm clear from the edges.
3. Follow with lettuce, then the smashed avocado.
4. Add the halloumi slices.
5. Roughly cut the chicken thighs into chunks and add to the wrap.
6. Spoon over a bit more chilli jam.
7. Fold over the sides, then roll the wrap up tightly.
8. Place the wrap on the grill pan and toast both sides until the wrap is warm.