Name: Peri Peri Chicken with Charred Tortillas
Prep time: 15 min
Cook time: 30 min
Ingredients: 2 red chillies, seeded and finely chopped; 2 tablespoons chopped oregano; 1 tablespoon finely grated lemon rind; 1/4 cup olive oil; 3 cloves garlic, crushed; 18 chicken tenderloins; 12 flour tortillas; 1 large green oak leaf lettuce, rinsed and drained; 500 g heirloom tomatoes, cut into wedges; 1/2 cup ZOOSH Packs a Punch Free Range Egg Peri Peri Mayo

Use this by default

Choose Step-by-step to follow one instruction at a time, or Full method to see all instructions together. Turn this on to save the selected view as your default on mobile and tablet.

To make the coating, combine chillies, oregano, lemon rind, oil and garlic in a bowl
Thread chicken onto skewers and lay in a single layer on a tray. Brush both sides with coating and refrigerate for 1 hour to marinate. Cook skewers on a chargrill plate or BBQ until cooked. Cover and rest for 5 minutes
Toast tortillas over a naked gas flame, moving continuously to prevent burning, (otherwise warm in a microwave oven) until crisp an lightly charred
Arrange lettuce, tomatoes, avocadoes, tortillas and chicken skewers on a large serving platter with a bowl of mayonnaise on the side. Allow guests to help themselves and assemble wraps as desired

To make the coating, combine chillies, oregano, lemon rind, oil and garlic in a bowl
Thread chicken onto skewers and lay in a single layer on a tray. Brush both sides with coating and refrigerate for 1 hour to marinate. Cook skewers on a chargrill plate or BBQ until cooked. Cover and rest for 5 minutes
Toast tortillas over a naked gas flame, moving continuously to prevent burning, (otherwise warm in a microwave oven) until crisp an lightly charred
Arrange lettuce, tomatoes, avocadoes, tortillas and chicken skewers on a large serving platter with a bowl of mayonnaise on the side. Allow guests to help themselves and assemble wraps as desired

To make the coating, combine chillies, oregano, lemon rind, oil and garlic in a bowl
Thread chicken onto skewers and lay in a single layer on a tray. Brush both sides with coating and refrigerate for 1 hour to marinate. Cook skewers on a chargrill plate or BBQ until cooked. Cover and rest for 5 minutes
Toast tortillas over a naked gas flame, moving continuously to prevent burning, (otherwise warm in a microwave oven) until crisp an lightly charred
Arrange lettuce, tomatoes, avocadoes, tortillas and chicken skewers on a large serving platter with a bowl of mayonnaise on the side. Allow guests to help themselves and assemble wraps as desired