500g Skin On Chicken Thigh or Plant Based Alternative
1 Red Onion
Preheat the oven to 180c. Place the thighs into an ovenproof dish, coat with 1 tsp of oil and evenly cover with the dry spice mix. Bake for 45 minutes until cooked through, with a crispy skin.
Slice the cucumber, tomato, red onion and crispy
lettuce, ready to fill the wrap.
To heat the tortillas, pierce the pack and place in the microwave on full power for 30 seconds. Enjoy with peri peri mayo.