Branston Chilli Piccalilli Chicken Wrap
- Made with
- Chilli Piccalilli
- Ready in
- 15 Minutes
With its iconic mustardy tang and warming chilli notes, Branston Chilli Piccalilli adds a delicious kick to this chicken wrap. Give the recipe a go today!
Ingredients
For the chicken
- 400g chicken thigh fillets
- 2 tbsp olive oil
- 2 tsp balsamic vinegar
- 1/4 tsp ground cumin
- 1/2 tsp sweet smoked paprika
- 1/2 tsp ground coriander
- 1 tsp dried oregano
For the mint yoghurt
- 4 tbsp thick Greek yoghurt
- 3 tbsp roughly chopped fresh mint
- Juice 1 lemon
To serve
- 4 tortilla wraps
- 1 gem lettuce, shredded
- 1 small red onion, finely sliced
- 3 tbsp Branston Chilli Piccalilli
Method
- For the chicken, mix together the oil, balsamic, ground cumin, smoked paprika, ground coriander, and oregano. Add the chicken and toss in the mixture until evenly coated. Leave to marinate for 2 hours.
- Place the chicken in an air fryer and cook at 200C for 12 minutes or cook on a hot griddle pan until charred and cooked through, about 8- 10 minutes.
- Mix together the yoghurt, mint and lemon juice. Season with pinch of salt.
- When the chicken is cooked, remove from the air fryer or griddle, and chop into strips.
- To serve, heat a tortilla wrap in a large frying pan for just a minute on each side. Spread a little of the mint yoghurt on the base and then top with the shredded lettuce and onion, keeping it contained to the middle of the wrap. Top with chicken and a spoonful of the Branston Chilli Piccalilli. Tuck in the sides of the tortilla and roll up. Repeat with the remaining wraps and ingredients. Enjoy!