- 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
| - 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
|
