Serves: 4
Prep: 35 mins plus marinating
Cook: 30 mins
Ingredients:
- 2 tbsp Piri-piri seasoning
- Grated rind and juice of 1/2 lime
- 2 tbsp fresh chopped coriander
- 2 tbsp rapeseed oil
- Sea salt and freshly ground black pepper, optional
- 12 chicken mini fillets, halved lengthways
- 2 ripe avocadoes, halved, stoned and peeled
- 1 small red chilli, finely chopped
- 1 large red onion, cut into thin wedges
- 1 red pepper, cored, deseeded and sliced
- 1 yellow pepper, cored, deseeded and sliced
- 8 x medium flat breads or tortilla wraps
- 2 medium tomatoes, deseeded and chopped
- 125g Feta, crumbled
- Handful of fresh coriander
1
Mix together the Piri-piri seasoning, lime rind, chopped coriander, oil, salt and freshly ground black pepper, if using, in a shallow dish until well blended. Add the chicken and turn to evenly coat. Cover and allow to marinate for 2 hrs.
2
Meanwhile using a fork mash the avocado in a bowl and stir in lime juice, chilli, salt and freshly ground black pepper. Cover and chill until ready to use.
3
Place the griddle flat side down on the hob and heat over a high heat until very hot and smoking. Meanwhile warm a dish in a low oven. Add the chicken fillets to the griddle and cook for about 6-8 minutes, reducing temperature, if necessary and turning occasionally until scored and chicken is tender. Transfer the chicken to the warm dish and keep warm.
4
Add the onions and peppers to the griddle and cook for about 8 minutes, turning occasionally until scored and softened.
5
Transfer onions and peppers to the warm dish and keep warm. Add the flat breads to the griddle and cook, in batches, for about 3 minutes, turning once until scored and heated through.
6
Transfer the flat breads to serving plates. Spread over avocado and scatter over tomatoes. Top with chicken, onions and peppers. Scatter over Feta and coriander and serve.
