Brazilian BBQ chicken breast wraps with chilli lime sauce and Brazilian samba rice recipe

Serves: 4
Prep time: 15 minutes
(Plus at least 2 hours for marinating)
Cooking time: 15-20 minutes


1 pack of Tilda® Brazilian Samba Rice
1 packet flour tortillas
4 chicken breasts
6 cloves garlic crushed
4 cm piece ginger grated
2 large green or red chillies
1/2 tsp brown sugar
1 red onion finely chopped
1 lemon (juice only)
4 limes (juice only)
1 small bunch parsley
3 tbsp light vegetable oil
1/2 tsp smoked paprika
4 tbsp olive oil
Salt and pepper
5 sprigs fresh thyme


Marinate the chicken breasts in half the crushed garlic, vegetable oil, ginger, lemon juice, paprika, thyme and salt and pepper. Overnight is best but a couple of hours will work fine.

To make the sauce, whizz the chillies, red onion, sugar, lime juice, olive oil and parsley together with a little salt and pepper.
Cook the chicken breasts on a BBQ or under the grill for 10-12 minutes until cooked through and set aside.

Heat the Tilda® Brazilian Samba Rice for 2 minutes as per the on pack instructions. Slice the chicken breasts into 4-5 slices each.

To assemble, brush the tortillas with a little of the lime and chilli sauce. Spoon over 2-3 tablespoons of the rice. Lay the chicken slices on top, brush with a little more sauce, fold up and enjoy!

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