Peri-Peri Chicken & Smokey Aioli Mini Wraps

• Meanwhile, thinly slice tomato (see ingredients)
into rounds.
• Thinly slice cucumber into half-moons.
• Cut chicken thigh into 2cm chunks.
• In a medium bowl, combine chicken, peri-peri 
seasoning and a drizzle of olive oil. 

• In a large frying pan, heat a drizzle of olive oil 
over high heat.
• Cook chicken, tossing occasionally, until browned 
and cooked through, 5-6 minutes.  
TIP: Chicken is cooked through when its no longer  
pink inside.  

• In a second medium bowl, combine mixed salad 
leaves, cucumber, tomato and a drizzle of vinegar 
and olive oil. Season to taste with salt and pepper. 

• Microwave mini flour tortillas on a plate in  
10 second bursts until warmed through.
• Spread tortillas with smokey aioli then fill with  
salad and chicken.
• Fold the bottom of the tortillas over the filling, then 
fold in the sides. Roll tightly from the bottom to form 
the wrap.
• Heat mini wraps in a sandwich press for 2 minutes, 
until toasted and warmed through.