Chicken

Portuguese chicken wraps with rainbow slaw

Name: Portuguese chicken wraps with rainbow slaw
Prep time: 20 min
Cook time: 65 min
Total time: 85 min
Yield: 4
Ingredients: 1.4kg whole chicken, butterflied; Extra virgin olive oil, to drizzle; 10 small red chillies; 1 garlic clove; 2 tsp smoked paprika (pimenton); 1/2 cup (125ml) maple syrup; 1 corn cob; 1/4 red cabbage, shredded; 4 radishes, thinly sliced; 1 avocado, sliced; 1 carrot, finely shredded; Juice of 1 lemon; 1 cup (280g) thick Greek-style yoghurt; 4 large corn tortillas; Coriander leaves, to serve

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20m

1h 05m

Portuguese chicken wraps with rainbow slaw

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by Phoebe Wood

Feb 13, 2017

Turn a humble roast chook into something truly wonderful with these Portuguese chicken wraps.

1.4kg whole chicken, butterflied
Extra virgin olive oil, to drizzle
10 small red chillies
1 garlic clove
2 tsp smoked paprika (pimenton)
1/2 cup (125ml) maple syrup
1 corn cob
1/4 red cabbage, shredded
4 radishes, thinly sliced
1 avocado, sliced
1 carrot, finely shredded
Juice of 1 lemon
1 cup (280g) thick Greek-style yoghurt
4 large corn tortillas
Coriander leaves, to serve

Method

1.

Preheat oven to 200°C. Place chicken skin-side up on a baking tray lined with baking paper. Drizzle with oil and season with salt. Roast for 50 minutes or until golden and juices of the chicken run clear when the thickest part of a thigh is pierced with a skewer. Rest, breast-side down, for 15 minutes, then slice into pieces.
2.

Meanwhile, place chillies and garlic in a small food processor and whiz until finely chopped. Transfer to a saucepan and add paprika, maple syrup and 1 cup (250ml) water. Place over medium-low heat and bring to a simmer. Cook, stirring occasionally, for 20-25 minutes or until reduced by half. Cool completely, then stir through 1 tsp sea salt flakes. Set aside.
3.

Preheat a chargrill pan or barbecue to high and cook corn, turning, for 15 minutes or until charred. Cool, then slice off kernels.
4.

Combine cabbage, radish, avocado, carrot and lemon juice in a bowl. Season.
5.

Divide yoghurt among tortillas and top with corn, slaw and chicken. Drizzle with chilli sauce and top with coriander to serve.