What you need
300g skinless boneless chicken thighs, cut into strips
1 Nando’s Smokey BBQ Wrap Kit
1 tbsp olive oil, plus extra for drizzling
120g cheddar cheese, grated
2 large handfuls of salad leaves
Let's make it
Step 1
Mix the chicken with the Nando’s Smokey BBQ PERi-PERi Spice from the Wrap Kit. Heat the olive oil in a large non-stick frying pan over a medium heat, then cook the chicken for 3-4 mins on each side or until cooked through. Transfer to a plate, then wipe out the pan with kitchen towel.
Step 2
Spread the Nando’s Sweet Chilli Jam sachet across two wraps, then top with the cooked chicken (reserving the resting juices) and the grated cheese. Place the remaining two wraps on top and press down with your hand.
Step 3
Lower the heat to medium, then carefully add one quesadilla to the pan. Cook for 2-3 mins then flip over and cook for another 2 mins. Repeat with the second quesadilla.
Step 4
Add the chicken juices to a small bowl, then squeeze in the Nando’s PERinaise sachets and mix well. In another bowl, drizzle the salad leaves with the extra olive oil, then season with salt and freshly ground black pepper. Cut each quesadilla into quarters and serve with the salad and PERinaise on the side.