Fiery chicken wraps with watermelon and tomato salad

Cooking time
  • Chicken
  • Hot
  • That’s pan-fried
  • That’s super quick

Wrap your guests around your little finger with fiery fiesta style food that’s perfect for parties, picnics or during the game.

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Find out about Hot PERi-PERi sauce

  • 4 Chicken fillets, each cut into 3
  • ½ Cup (125ml) Nando’s PERi-PERi sauce 
  • 2 tsp Ground turmeric
  • 2 Tbsp Canola oil
  • 1 Cup (250ml) Plain yoghurt
  • 2 Tbsp Cumin seeds, lightly toasted
  • 4 Tortillas
  • 15g micro herbs

Watermelon and tomato salad

  • ½ Watermelon, cut into chunks
  • 200g Ripe tomatoes, quartered
  • 15g Fresh mint
  • 1 Lemon, squeezed 
  • 2 Tbsp Extra virgin olive oil


  1. Mix together the ground turmeric and Nando’s PERi-PERi sauce and coat the chicken fillets in the mixture. 
  2. Heat oil over a medium heat and brown the chicken until cooked.
  3. To make the salad, mix the watermelon, tomato and mint and dress with the freshly squeezed lemon juice and extra virgin olive oil.
  4. Mix together the yogurt and toasted cumin seeds and set aside.
  5. Toast the tortillas over a gas flame or in a dry pan over a high heat. 
  6. To assemble, place the toasted tortillas on a plate and top with the watermelon salad and chicken and spoon over the cumin yogurt. Garnish with micro herbs and serve.