Fiery Chicken Prego Rolls

If you’re a fan of a well-balanced Prego sauce, charred chicken breast, fresh Portuguese rolls, and crispy homemade crisps then this one is for you…

It’s quite simple and truly satisfying! Naturally, you have the freedom to garnish your Prego roll with whatever garnish you wish but I can highly recommend sticking to the marinade’s ingredients (the additional sugar is optional but I wouldn’t skip it as you all know how important balance is!). Also, if you’d like to give my Homemade Peri-Peri Sauce a try, then you surely should – this guy was used in the Fiery Chicken Prego Roll recipe below.

I decided to pair my Prego rolls with some homemade ‘Lays’ chips – so easy if you have a mandoline. Fry them up, salt ’em and you’re ready to devour…

Fiery Chicken Prego Rolls

A Portuguese roll loaded with tender marinaded chicken fillets with a homemade Prego sauce, topped with red onion and tomatoes. Easy and delicious!

Print Pin Rate

Course: Main Course

Cuisine: Portuguese

Keyword: burger, grilled chicken, peri peri sauce, prego roll, sauces

Prep Time: 30 minutes minutes

Cook Time: 1 day day

Servings: 6

Author: The Big Tasty Bite

Ingredients

Prego Roll

• 6 chicken breasts
• 6 Portuguese rolls
• 2 large tomatoes sliced
• half a head of iceberg lettuce
• 1 large red onion thinly sliced
• 4 tbsp Per-Peri sauce your favourite hot sauce
• 1 cup tomato puree
• 3 garlic cloves finely sliced
• 1 large bay leaf fresh or dry
• 2 tbsp olive oil
• 3 tbsp lemon juice
• 1 tbsp sugar optional
• 1 tsp cumin powder
• 1 tsp red masala powder
• salt to taste generously

Instructions

• Place chicken breast between two sheets of cling wrap Using a ... , flatten the chicken - aim for an overall thickness of 2cm. Place in the fridge until needed.
• Bring a medium saucepan to a medium heat. Add olive oil, sliced garlic, tomato paste, bay leaf, cumin powder, and red masala powder for about 2-3 minutes or until fragrant.
• Add tomato puree, lemon juice, sugar and salt to the spices. Simmer on low heat for around 15 minutes. Note: You may add some yoghurt/brown sugar if the sauce is too hot (spice-wise). Allow the sauce to cool and remove the bay leaf.
• Coat the chicken with enough sauce and keep the remainder for when you assemble the Prego roll. Cover the chicken with cling wrap and marinade in the fridge, for a minimum of 30 minutes but preferably 24 hours for maximum results.
• Once marinaded, bring a medium saucepan to a medium-high heat. Once hot enough, add the chicken. Cook on one side for 4-5 minutes, once releases from the pan flip and cook for another 2-3 minutes or until a crust forms.
• Cut rolls in half and layer with Prego sauce, chicken breast, tomato and onion.
• Enjoy tastebuds, remember the messier the better!