Perinaise Chicken Wrap

Perinaise Chicken Wrap

Lockdown Cooking: Perinaise Chicken Wraps

The lockdown restrictions has many of us spending way more time at home than we are used to. This means we are cooking more and it becomes difficult to keep food interesting. Here’s a perinaise chicken wrap recipe that’s quick and easy to prepare.

Perinaise Chicken Wrap

Perinaise Chicken Wrap

Perinaise is a blend of mayonnaise and peri peri chillies, but as South African’s Nando’s sauce and mayonnaise does the trick. You could use perinaise on burgers, wraps, sandwiches and even Sushi.

As well as the perfect dipping sauce for chips, you can also use perinaise as a marinade for chicken.

To make the wrap, you can use store bought tortilla’s or home made roti. For this recipe, I used roti. Roti is a homemade flatbread which is known to be a staple in any Indian household. Below is a simple roti recipe.

Perinaise Chicken Wraps

5 from 3 votes
Recipe by Alicia Naidoo Course: Lunch, Light MealsCuisine: South AfricanDifficulty: Easy
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Instead of using store bought wraps, why not make your own roti’s with this easy recipe.

Ingredients – RotI

  • 2 cups flour

  • 30 ml oil

  • 1/2 teaspoon salt

  • 1 cup boiling water

  • 4 chicken fillets

  • 1/2 bottle Nando’s sauce (or any periperi sauce of your choice)

  • 2 tablespoons mayonaisse

  • 1 tablespoon masala spice

  • salt

  • 1/2 teaspoon ginger and garlic

  • 1/2 teaspoon soya suace

  • mixed herbs

  • lettuce

Method – ROTI

  • Sift flour and add salt.
  • Mix a cup of boiling water into a measuring cup and add oil.
  • Pour water and oil into flour to form a soft dough. You may add more water if you think it is necessary.
  • Knead well to create a soft, lump free dough. Avoid stickiness.
  • Separate the dough to form balls. Flatten each ball between your palms.
  • Roll these out until flat and round. Make sure you add flour onto your rolling board to ensure the dough does not stick.
  • Grease a non-stick pan with butter and when hot fry each one for about a minute.
  • Cut chicken into small pieces and season with masala spice and salt. You can use less or more masala depending on your taste
  • Add a few drops of soy sauce and ginger and garlic mix.
  • Add Nandos sauce. I used hot but you may use whichever you prefer.
  • Add mayonaise and stir.
  • Cook the chicken with the sauce on medium heat for about 15 minutes. Do not let the heat dry the sauce.
  • Add lettuce and any other garnish you like to the wrap, you may want to add green peppers, tomatoes, cheese etc. Place chicken over and fold.

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