Ever walked into Coffee Culture, the Scarborough gem, and been hit by that unmistakable aroma of spicy, char-grilled chicken?
That’s the Piri Piri Chicken Wrap calling your name. Forget those bland, pre-made imitations.
Today, we're diving headfirst into creating this iconic wrap entirely from scratch, right down to the fiery Piri Piri sauce and the warm, pliable flatbread.
This isn't just a recipe; it's a culinary journey.
We'll unlock the secrets behind the vibrant, multi-layered flavors that make this wrap so addictive.
Think juicy, marinated chicken, bursting with chili heat, balanced by the subtle tang of lemon and a whisper of garlic.
Imagine the satisfying sizzle as the chicken hits the hot pan, the smoky char marks forming a tantalizing crust.
We'll guide you through each stage, from crafting the perfect flatbread – soft, slightly chewy, and ideal for cradling all those delicious fillings – to blending a Piri Piri sauce that will set your taste buds alight.
We'll show you how to expertly marinate the chicken, ensuring every bite is infused with flavor, and how to cook it to succulent perfection.
This is a masterclass, so we’re not cutting corners.
We're talking about building flavors, understanding techniques, and creating a dish that is not just satisfying, but truly memorable.
It's a little more effort, yes, but the rewards are tenfold.
Get ready to impress your friends, delight your family, and maybe even earn a nod of approval from the chefs at Coffee Culture themselves.
Let’s get cooking!
Not in the mood to brew?
Order at Coffee Culture Cafe And EateryTotal Time
2h 40m
In a large bowl, whisk together the flour and salt. Create a well in the center and pour in the warm water and olive oil. We want the water warm, not scalding – think lukewarm bathwater.
Gradually incorporate the dry ingredients into the wet ingredients, mixing until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic. Our kitchen trick: a little extra kneading makes all the difference.
Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let it rest at room temperature for at least 30 minutes, or up to 2 hours. This allows the gluten to relax, resulting in a softer, more pliable flatbread. Patience, my friend, patience.
Divide the dough into 2 equal portions. On a lightly floured surface, roll each portion into a thin circle, about 8-10 inches in diameter. Aim for even thickness for even cooking.
Heat a dry skillet or griddle over medium-high heat. Cook each flatbread for 1-2 minutes per side, or until lightly golden brown and slightly puffed. Keep a close eye – they can burn quickly! We're looking for those beautiful, slightly charred spots.
Wrap the cooked flatbreads in a clean kitchen towel to keep them warm and pliable until ready to use. This prevents them from drying out and becoming brittle.
Place the dried Piri Piri peppers in a heatproof bowl and cover with boiling water. Let them soak for at least 30 minutes to rehydrate. This plumps them up and unlocks their fiery potential.
Roast the red bell pepper until the skin is blackened. Place in a bowl and cover with plastic wrap, and let cool. Peel the skin and remove the seeds.
In a blender or food processor, combine the rehydrated Piri Piri peppers (with some of the soaking liquid – start with a tablespoon and add more if needed), roasted red bell pepper, garlic cloves, red wine vinegar, lemon juice, olive oil, smoked paprika, oregano, and salt. Blend until smooth. We're aiming for a vibrant, fiery-red sauce with a smooth, emulsified texture.
Taste the sauce and adjust the seasoning as needed. Add more salt, lemon juice, or Piri Piri pepper soaking liquid to achieve your desired level of heat and tang. Remember, you're the chef – make it your own!
Store the Piri Piri sauce in an airtight container in the refrigerator for up to a week. The flavors will meld and deepen over time, making it even more delicious.
In a bowl, combine the chicken pieces and Piri Piri sauce. Toss to coat evenly. Cover and marinate in the refrigerator for at least 30 minutes, or preferably overnight. The longer it marinates, the more flavorful it will be. We always marinate overnight for maximum impact.
Heat the olive oil in a large skillet over medium-high heat. Add the marinated chicken to the skillet in a single layer, being careful not to overcrowd the pan. Cook for 5-7 minutes per side, or until cooked through and nicely charred. Listen for that sizzle – that's the sound of caramelization and flavor development.
Remove the chicken from the skillet and let it rest for a few minutes before using it in the wrap. This allows the juices to redistribute, resulting in more tender and flavorful chicken.
In a small bowl, whisk together the mayonnaise, Piri Piri sauce, and lemon juice until well combined.
Adjust the amount of Piri Piri sauce to your desired level of spiciness. Store in the refrigerator until ready to use.
Lay a flatbread on a clean surface. Spread a tablespoon of Piri Piri mayonnaise evenly over the flatbread, leaving a small border around the edges. This is your flavor base, don't skimp!
Layer the shredded lettuce, diced tomatoes, and sliced red onion evenly over the mayonnaise. Don't overload it – we want a balanced bite, not a salad explosion. Arrange the cooked Piri Piri chicken on top of the vegetables.
Fold in the sides of the flatbread, then tightly roll it up from the bottom. Secure the wrap with a toothpick, if needed. A tight wrap is key to preventing spillage.
For a warm, crispy wrap, toast it in a panini press or on a dry skillet over medium heat for 2-3 minutes per side, or until golden brown and heated through. Listen for that satisfying sizzle – that's the sound of perfection.
Cut the wrap in half and serve immediately. Garnish with a sprinkle of fresh cilantro, if desired. Now, savor the fruits of your labor – that's a Piri Piri Chicken Wrap worth bragging about!
For those who like it fiery! Double the amount of Piri Piri peppers in the sauce.
Add a cooling element with a creamy yogurt sauce.
1Don't overcrowd the pan when cooking the chicken; cook in batches to ensure proper searing.
2Rest the flatbread dough for at least 30 minutes to allow the gluten to relax, making it easier to roll out.
3Toast the assembled wrap in a panini press or on a dry skillet for a warm, crispy exterior.
1Using old spices: They lose their potency. Always use fresh spices for the best flavor.
2Overcooking the chicken: Dry chicken is a cardinal sin. Use a meat thermometer to ensure it's cooked to the perfect internal temperature (165°F or 74°C).
Piri Piri sauce originated in Africa with Portuguese influence, showcasing how cultural exchange can create amazing flavors.
Piri Piri peppers are also known as African Bird's Eye Chili, and are popular in both African and Portuguese cuisine.
This recipe captures the essence of Coffee Culture Cafe And Eatery in Scarborough. Authenticity isn't just about ingredients; it's about place.
Friends, let's embark on a journey. Not just any journey, but a pilgrimage to the heart of decadence, reimagined. We're recreating Cafe Wanoka's legendary Tofu Cheesecake Slice, a Scarborough treasure. Now, I know what you're thinking: tofu? Cheesecake? Trust me. This isn't your average vegan dessert. This is a symphony of textures and flavors, a testament to what's possible when culinary curiosity meets meticulous technique. Imagine this: you walk into Wanoka, the air thick with the aroma of freshly brewed matcha and subtle spices. The display case gleams, showcasing rows of these ethereal slices, each one a promise of creamy bliss. The first bite? A revelation. The silken tofu base, surprisingly rich, melts on your tongue, followed by the bright tang of lemon and the subtle warmth of vanilla. The graham cracker crust, buttery and crisp, provides the perfect counterpoint. It's a dance of sweet and savory, light and decadent, healthy and… well, let's just say soul-satisfying. This isn't just a recipe; it's a masterclass. We'll be making every component from scratch, from the velvety tofu filling to the golden graham cracker crust and the bright raspberry sauce. We'll explore the secrets of achieving the perfect texture, the delicate balance of flavors, and the art of presentation. This is about understanding the 'why' behind each step, so you can adapt and innovate in your own kitchen. This isn't just about recreating a slice of cheesecake; it's about unlocking a new level of culinary confidence. Forget store-bought shortcuts; we're building flavor from the ground up. I promise you, the effort is worth it. Let's get started and bring a taste of Wanoka into your home!
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