Peri peri chicken wraps with red cabbage slaw

This is a good recipe for a flavoursome midweek meal, that can then change into a brilliant packed lunch for the next day. This recipe makes enugh for 4 so as we’re only feeding 2 people, we wrapped up the extra for lunch.

If you wanted to bulk this out, these would go very nicely served with sweet potato fries, but I think the wraps ae plentiful enough as they are.

You can cut down on the amount of chilli in these depending on your personal preference, but it’s per peri. In my opinion, it should be nice and hot.


Serves 4

Peri peri wraps with red cabbage slaw

Peri Peri chicken recipe was in one of my food magazine subscriptions. Adapted to make it a wrap.

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  • 4 chicken breasts
  • 1 tsp. olive oil
  • For the marinade
  • 2 red chillies
  • 1 Red Pepper, chopped
  • 1 tsp. smoked paprika
  • 4 garlic cloves, crushed
  • 1 tbsp. grated fresh ginger
  • 2 tbsp. Red Wine Vinegar
  • 10 ml olive oil
  • For the slaw
  • 1/2 Red cabbage, shredded
  • 1 small red onion, finely diced
  • 1 Carrot, grated
  • 1 Red apple, grated
  • 2 tbsp. Flat leaf parsley, finely chopped
  • 100 ml 0% fat Greek yoghurt
  • 1 tsp. Wholegrain mustard
  • 4 wholemeal tortilla wraps


  1. Put all of the marinade ingredients into a blender and blend to a paste. Place the chicken in a bowl with the paste and marinade for at least 2 hours, but preferably overnight.
  2. Pre-heat the oven to 180°C. Fry the chicken breasts on a medium heat for 5 minutes until evenly coloured on one side. Turn over and cook for a further minute, before transferring to the oven for 12-14 mins or until cooked through.
  3. To make the slaw, put the cabbage, onion, carrot, apple and parsley in a bowl and mix together. Add the yoghurt and mustard and season before mixing thoroughly.
  4. Slice the chicken and serve with the slaw inside wholemeal or seeded tortilla wraps.