Peri-Peri Chicken & Smokey Aioli Mini Wraps
with Chicken Salt Fries & Tomato Salad
- Eggs
- Soy
- Gluten
- Wheat
- May contain traces of allergens
- Gluten
- Soy
- Wheat
- Milk
These wraps are the ultimate comfort food, packed with tender peri-peri chicken and a fresh tomato salad. Served alongside crunchy fries seasoned with savoury chicken salt, and a generous dollop of smokey aioli, it’s a total winner.
Ingredients
2
Potato
1
Tomato
1
Cucumber
330 g
Chicken Thigh
1 sachet
Peri-Peri Seasoning
(May be present: Gluten, Soy, Wheat)
1 packet
Smokey Aioli
(Contains: Eggs May be present: Milk)
1 packet
Mixed Salad Leaves
1 sachet
Chicken Salt
(Contains: Soy May be present: Gluten, Wheat)
6
Mini Flour Tortillas
(Contains: Gluten, Soy, Wheat May be present: Milk, Soy)
Not included in your delivery
1 drizzle
olive oil
1 drizzle
vinegar (balsamic or white wine) (pantry)
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced.
• Cut potato into fries.
• Place on a lined oven tray. Drizzle with olive oil
and toss to coat.
• Bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide between
two trays.
• 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.
• When fries are done, sprinkle over chicken salt
(see ingredients) and toss to coat.
• Divide peri-peri chicken and smokey aioli mini wraps
and chicken salt fries between plates.
• Serve with any remaining salad. Enjoy!
Customer reviews
Review summary
Updated on July 2026- Flavour: The peri-peri chicken and smokey aioli were widely praised, though some found the overall seasoning quite mild.
- Ease of prep: Most found this a straightforward, easy weeknight meal, though some noted the instructions and pictures didn't always match up clearly.
- Suggestions: The mini tortillas were consistently too small to fold into proper wraps — many customers suggest using larger tortillas, or simply serving them as tacos. Some also recommend adding the aioli after toasting to avoid a greasy result, and toasting the wraps folded-side down to help them hold together. A few customers preferred chicken breast over thigh, finding the thigh cuts fatty; if using thigh, trim well before cooking.
- Leftovers: A few customers noted the portions were on the smaller side, with some wishing for more chicken.
- Portions: Several customers found the serving size a little small, particularly given how much filling was needed to fill the wraps.
