Place cherry tomatoes into a bowl, add red onion, garlic, basil, olive oil, seasoning and mix well. Leave to marinate for at least 1 hour.
Place chicken strips into a bowl and add most of piri-piri sauce, mix well and leave to stand for 1 hour.
Heat a little oil in a pan over medium heat, cook chicken strips on one side for 3 mins, turn the strips over and cook for a further 2 mins. Check that the chicken is fully cooked through before removing from the pan.
Spread the remaining piri-piri sauce over each wrap, add the Florette baby leaves, top with cherry tomato mix and chicken strips. Fold in the ends of the wrap and roll into a cylinder shape. Cut each wrap in half and serve straightaway.
BEFORE YOU POLISH OFF YOUR CULINARY CREATION TAKE A SNAP AND TAG US!
