So, missing my favourite peri peri chicken place right now! This is a take on a wrap you can have there…. we fancied it in burgers today! Perfect hit of spicy chicken!

As always if you like this recipe or think someone else will, please Like and Share it!

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Serves 2

Ingredients:

2 chicken breasts, both cut in half length ways to so they are thinner (veggie– swap chicken for halloumi, rubbed in spice mix and then griddled)

4tbsps of piri spice mix (or your favourite spice blend)

Frylite spray

2 burger buns, I used brioche (use what you like or even switch it for a wrap)

Sesame seeds* (optional)

4tbsps Peri mayonnaise (plus little extra)

4 iceberg lettuce leaves, torn roughly

1/3 red onion, sliced

1 avocado, scooped out of skin, destoned and thinly sliced

1/2 lime

2 slices of cheese

2tbsp black garlic paste (optional – available in most supermarkets near spices/garlic paste)

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Method:

Preheat oven to 200’c.

Mix chicken and spices and leave to marinade. You can do this the day before if you like.

Spray chicken with frylite and cook on a baking sheet for 15-20mins until cooked and juices run clear.

In the meantime, half and toast the brioche buns, * I like sesame seeds on mine, so I spread a very thin layer of mayo on the top outside of the bun and sprinkle sesame seeds over before toasting.

Start layering up the buns whilst the chicken continues to cook, on the bottom inside of the bun spread half the peri mayonnaise, (you can use sriracha mayo), then the lettuce, the red onion, the avocado and a juice of lime. Repeat with other bun. Top the inside of the top bun with a tablespoon of the black garlic paste.

When the chicken is cooked, place on top of the avocado, top the chicken with the cheese and then the top bun, give it a little squish to help everything stay inside and enjoy!