Ingredients:

  • 4 boneless, skinless chicken breasts (about 600g / 1.3 lbs total)
  • 2 tablespoons Peri-Peri sauce (plus extra for serving)
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • Salt and freshly ground black pepper to taste
  • 4 large flour tortillas (approx. 10-12 inches in diameter)
  • 1 head of romaine lettuce, washed and shredded
  • 1 red onion, thinly sliced
  • 1 ripe tomato, sliced
  • ½ small red cabbage, shredded
  • 1 large carrot, shredded
  • 1 red bell pepper, thinly sliced
  • 2 spring onions, thinly sliced
  • ¼ cup mayonnaise (approx. 60ml)
  • 2 tablespoons apple cider vinegar (approx. 30ml)
  • 1 tablespoon honey (approx. 15ml)
  • Salt and freshly ground black pepper to taste
  • 4 medium russet potatoes, scrubbed and cut into wedges
  • 2 tablespoons olive oil
  • 1 tablespoon dried rosemary
  • 1 tablespoon dried thyme
  • ½ teaspoon garlic powder
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Combine all marinade ingredients in a bowl. Add chicken, coat well, and refrigerate for at least 30 minutes.
  2. Whisk together slaw dressing ingredients. Toss with shredded cabbage, carrot, pepper, and spring onions. Refrigerate.
  3. Toss potato wedges with olive oil, herbs, garlic powder, salt, and pepper. Spread on a baking sheet.
  4. Bake at 200°C (400°F) for 20-25 minutes, or until golden brown and tender, flipping halfway through.
  5. Grill or pan-fry the chicken over medium-high heat for 6-8 minutes per side, or until cooked through and the internal temperature reaches 74°C (165°F).
  6. Warm tortillas. Layer with lettuce, tomato, red onion, and sliced cooked chicken. Drizzle with extra peri-peri sauce.
  7. Serve the wraps immediately with the sunshine slaw and herby potato wedges.