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Portuguese Piri Piri Chicken Lettuce Wraps

  • Author: Irene
  • Total Time: 1 hour
  • Yield: 4 1x


This recipe only takes about 1 hour to prepare but keep in mind marinating time is about 4 hours.


  • Marinade
  • 1/3 cup (75 mL) dry white wine
  • 1 tsp (5 mL) grated lemon rind
  • 3 tbsp (45 mL) freshly squeezed lemon juice
  • 2 tbsp (30 mL) tomato paste
  • 2 tbsp (30 mL) extra-virgin olive oil
  • 1 tsp (5 mL) sweet paprika
  • ¼ tsp (1 mL) salt
  • ½ tsp (2 mL) crushed red pepper flakes
  • 4 cloves garlic, minced
    4 bone-in skin-on chicken thighs (about 5 oz/150 g each)
  • 2 large bone-in skin-on chicken breasts (about 10 oz/300 g each)
  • 12 Boston (butter head) lettuce leaves
  • 1 ripe avocado, diced
  • 1 cup chopped grape tomatoes
  • ¼ cup finely chopped red onion
  • ½ cup fresh cilantro, stems removed
  • 1 lime, cut in wedges + 1 tbsp freshly squeezed lime juice
  • Salt and freshly ground black pepper


  1. To prepare marinade, whisk together all ingredients, except chicken, in large glass bowl.
  2. Add chicken, turning to coat. Cover and refrigerate for 4 hours, turning occasionally. You can also refrigerate for up to 24 hours to make it ahead.
  3. Preheat grill to medium setting. Reserving marinade, place chicken, skin side down, on a greased grill. Close lid and cook for 10 minutes.
  4. Turn and brush with reserved marinade and cook for another 15 to 20 minutes, or until chicken is no longer pink inside. Remove and discard skin and bones from chicken and shred meat. Set aside.
  5. In a mixing bowl, combine the avocado, tomatoes, red onion and cilantro. Drizzle with 1 tbsp of lime juice and season with salt and pepper.
  6. To assemble wraps, evenly divide shredded chicken among the lettuce leaves. Spoon avocado mixture on top of each chicken wrap and serve with lime wedges.
  • Prep Time: 1 hour