High Protein Portuguese Chicken Wraps

Steps

▶ Tap a timecode to jump to roughly that moment in the video.

1. 1
   Make the chilli oil by combining sambal oelek, neutral oil, lemon juice, lemon zest, grated garlic and ginger, and Dijon mustard in a bowl. Whisk everything together until well combined. Taste and adjust seasoning with salt and pepper. This can be made 3–4 weeks ahead and stored in the fridge.
   ▶ ≈0:13
2. 2
   Prepare the creamy chilli mayo by combining Greek yogurt and mayonnaise in a bowl. Stir in 2 tablespoons of the homemade chilli oil and whisk until evenly combined. Refrigerate until ready to serve.
   ▶ ≈2:09
3. 3
   Prepare the lettuce by washing and thinly slicing it. Make sure to separate any stuck-together layers.
   ▶ ≈2:46
4. 4
   Remove the tendons from the chicken tenderloins. Pierce each tendon with fork prongs, grip the tenderloin firmly with kitchen paper, then push down with the fork while pulling up to extract the tendon in one clean piece. Repeat for all tenderloins.
   ▶ ≈3:05
5. 5
   Season the chicken by placing tenderloins in a bowl and adding olive oil, minced garlic, lemon juice, smoked paprika, sweet paprika, dried oregano, dried chilli flakes, salt, and black pepper. Gently mix until everything is evenly combined, being careful not to tear the tender meat. Can be made 2 days ahead or used immediately.
   ▶ ≈3:42
6. 6
   Sear the chicken by heating a large pan to high heat with a touch of oil. Working in batches, cook each tenderloin for about 2 minutes per side until golden and cooked through. If the pan gets too hot, reduce heat and add a splash of water or stock to prevent burning. Remove cooked chicken and let rest.
   ▶ ≈4:29
7. 7
   Finish the chicken by drizzling lemon juice over the top to add freshness, and optionally season with sea salt flakes.
   ▶ ≈5:26
8. 8
   Assemble the wraps by spreading one-fifth of the creamy chilli mayo on each flatbread, adding shredded lettuce, placing 3–4 cooked chicken tenderloins, and finishing with a little extra chilli oil.
   ▶ ≈5:39
9. 9
   Roll the wraps by folding in the sides to tuck everything, then rolling from the bottom upward, keeping the sides folded in as you go until the wrap is tight and sealed.
   ▶ ≈5:54
10. 10
    Store and reheat the wraps by refrigerating for up to 3 days or freezing for up to 4 months in food-safe paper, ziplock bags, or meal prep containers. Reheat in a microwave, pan, or air fryer to toast the outer shell. They can be eaten fresh or cold.
    ▶ ≈6:14