While traditional Portuguese cuisine features grilled chicken with piri‑piri sauce, the wrap format is a modern, portable adaptation that blends Portuguese flavors—like smoked paprika and lemon—with the convenience of a tortilla, making it popular for quick meals and meal‑prep.

In Portugal, chicken is often marinated with piri‑piri chilies, garlic, and lemon, then grilled or roasted. Coastal regions add seafood elements, while the interior may use more smoked paprika and herbs like oregano, similar to the spices used in this wrap recipe.

Traditionally, the chicken is served hot on a platter with sides such as rice, potatoes, or a simple salad. It is not wrapped, but the flavors translate well to a wrap for a modern, handheld version.

Grilled or marinated chicken is a staple at family gatherings, festivals, and summer barbecues in Portugal. The dish is enjoyed during holidays like São João and casual weekend meals.

Key ingredients include smoked paprika, lemon, garlic, and olive oil. If smoked paprika is unavailable, regular paprika with a pinch of liquid smoke works; for lemon, lime can be used, though the flavor profile changes slightly.

Serve the wraps with a simple Portuguese cucumber‑tomato salad, black olives, or a side of caldo verde (kale soup). A glass of Vinho Verde or a light Portuguese white wine complements the bright flavors.

Common errors include overcrowding the pan, which steams the chicken instead of searing, over‑cooking the chicken strips, and not letting the infused oil rest, which reduces flavor depth. Also, avoid using soggy lettuce, which makes the wrap soggy.

Creating an infused oil allows the garlic, ginger, and lemon zest to mellow and blend with the sambal oelek, producing a balanced, aromatic base that can be brushed on the chicken and used as a sauce. Direct addition would give a harsher, more immediate heat.

Yes. Prepare the infused oil, yogurt‑mayonnaise sauce, and marinated chicken up to two days ahead. Store each component in sealed containers in the refrigerator. Assemble the wraps just before eating, or wrap tightly and refrigerate for up to 3 days; freeze for up to 4 months.

The chicken should develop a golden‑brown crust on each side while remaining pink‑ish inside. The exterior should be slightly crisp, indicating a proper Maillard reaction, and the interior should stay juicy.

Chef Jack Ovens focuses on approachable, high‑flavor home cooking with an emphasis on meal‑prep, international twists, and practical techniques that help home cooks create restaurant‑style dishes quickly.

Chef Jack Ovens blends traditional Portuguese flavor profiles with modern, convenient formats like wraps and meal‑prep containers, whereas many Portuguese channels stick to classic plating and longer cooking methods. His style prioritizes speed, versatility, and minimal equipment.