The simplest chicken marinade, creamy mayo, crunchy lettuce and a fiery homemade chilli sauce – all wrapped up in 20 minutes.
You planned the week. You did the shop. But then dinnertime rolls around and … you’re just not feeling it. You need something easy. Something everyone will eat. Something that feels a bit like takeaway – without the cost, the effort or the soggy fries.
If you’re a fan of Oporto (an Australian fast-food chain known for its spicy Bondi Burgers), you’re going to love this homemade Portuguese-style Chilli Chicken Wrap. It’s got all the good stuff – juicy chicken, crunchy lettuce, creamy mayo, melty gouda, and a signature Portuguese-inspired chilli sauce that comes together in minutes.
The secret ingredient? Ginger. It adds a subtle kick and depth of flavour – but you can skip it completely for little eaters. The whole thing is spicy, saucy, cheesy and fast. It’s a 20-minute dinner that works just as well on a low-energy weeknight as it does for a Friday-night fakeaway that actually fits the budget.
You can prep it ahead, stash it in the freezer, and still feel like a dinner magician midweek. It’s wildly customisable – swap the cheese, the wrap, the greens – and just spicy enough to keep it interesting without blowing anyone’s head off.
I always double the batch so we’ve got lunch sorted the next day, including school lunchboxes! One cook, two meals, one less thing to think about. Basically, it’s a wrap night glow-up.
What’s the best wrap to use?
I used pita bread and highly recommend it – it holds everything together beautifully and adds a bit of chew. But whatever you’ve got will work: flour tortillas, wholemeal (wholewheat) wraps, low-carb wraps, gluten-free wraps or even flatbread.
What cheese can I use instead of gouda?
Any melty cheese will do – tasty cheddar, Swiss, provolone, even mozzarella. Or leave it out entirely if you want to make it dairy-free (just double-check the mayo you are using is definitely dairy-free).
Watch how to make Portuguese-style Chilli Chicken Wrap
If you enjoyed Portuguese-style Chilli Chicken Wrap, I think you’ll love:
Portuguese Chicken Burger Recipe
Butterflied Portuguese Chicken Recipe
Peri Peri Style Chicken Burgers Recipe
Hot Honey Crunch Chicken Burger Recipe
Lemon and Oregano Chicken Tzatziki Wrap Recipe
Portuguese-style Chilli Chicken Wrap
This recipe was INCREDIBLE! So quick and easy yet so tasty and the chilli sauce really made it feel special!” Share Pin Recipe PrintIngredients
- 600 g (1¼ lb) boneless, skinless chicken breasts, sliced horizontally to make thin schnitzels about 5 mm–1 cm (¼–½ inch) thick
- 1 tsp sweet paprika
- ½ tsp onion powder
- ½ tsp garlic powder
- 1 tsp sea salt flakes
- ½ tsp freshly cracked black pepper
- 2 tbsp olive oil
- 125 g (¾ cup) Italian chilli paste
- 60 ml (¼ cup) olive oil
- 1 tbsp fresh lemon juice
- ½ tsp freshly minced garlic
- ½ tsp freshly minced ginger
- ½ tsp caster (superfine) sugar
- Sea salt flakes, to taste
- Freshly cracked black pepper, to taste
- 4 pita bread wraps, or any wraps you prefer (see note 1)
- 90 g (⅓ cup) whole-egg mayonnaise
- 4 slices gouda (can be substituted with any melty cheese, see note 2, or left off completely for a dairy-free option, but ensure the mayo you use is also dairy-free)
- 140 g (2 cups) finely shredded iceberg lettuce
- Air-fryer chips (fries), oven fries or freezer fries (optional)
Instructions
- Marinate the chicken – In a large bowl, combine the chicken with the paprika, onion powder, garlic powder, salt and pepper. Drizzle with the olive oil and toss to coat.
- Cook the chicken –Stovetop: Heat a large, heavy-based frying pan over medium–high heat. Cook the chicken for 2–3 minutes per side or until golden and cooked through.Air fryer: Preheat the air fryer to 200°C (400°F). Cook in a single layer for 8–10 minutes, turning halfway.Barbecue: Cook for 2–3 minutes per side over medium–high heat.
- Make the chilli sauce – Place all the ingredients in a small bowl and stir well to combine.
- Assemble – Warm the wraps in a dry frying pan or in the microwave for a few seconds. Place a dollop of mayonnaise on each wrap followed by a slice of gouda. Top with the hot chicken to melt the cheese slightly. Add the shredded lettuce, a generous drizzle of the chilli sauce and some extra mayo. Roll up and serve immediately with fries on the side, if desired.
Nutrition information
Disclaimer re gluten-free and dairy-free recipes
Watch how to make it
Recipe notes
Make Ahead
- Marinated chicken – Can be refrigerated up to its expiry date, or frozen for up to 2 months in an airtight container or reusable sandwich bag. Thaw completely overnight in the fridge for best results.
- Cooked chicken – Can be refrigerated for up to 3 days, or frozen for up to 1 month in an airtight container or reusable sandwich bag. Microwave from refrigerated or frozen in 30-second bursts until warmed through.
- Chilli sauce – Can be refrigerated in an airtight container for up to 3 days. Allow to come to room temperature before serving (oil will solidify). Freeze in an ice-cube tray or small container for up to 1 month. Thaw in the fridge and stir well before using.
Anna says:
So good! Full of flavour, tender chicken & a winner with the whole family. I prepped everything earlier in the day, so dinner was a breeze. I’ll definitely make again! Thank you.
Nicole says:
So happy this worked out so well for you, Anna! Love that you pre-prepped! Thanks for the rating, Nic x