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Fino Pitta Recipe
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Perfect peri-peri spice level achieved!|Chicken stayed incredibly juicy throughout!|Pitta bread warmed beautifully!|Better than actual Nando's visit!|Kids absolutely demolished these portions!|Marinade makes all the difference!|Quick weeknight dinner winner here!|Sauce distribution was spot on!
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Fino Pitta Recipe
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Nando's

Fino Pitta Recipe

Learn how to make Nando's famous Fino Pitta at home! This quick and easy recipe shows you how to cook perfectly spiced peri-peri chicken in soft pitta bread. Simple ingredients, restaurant-quality results in under 30 minutes.

Prep

15 mins

Cook

12 mins

Serve

2

Kcal

420
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Ingredients

Directions

<ul class="ingredients-main-list"><li class="ingredients-single-item">4 fino pitta breads (or small white pitta breads)</li><li class="ingredients-single-item">500g boneless chicken breast, cut into strips</li><li class="ingredients-single-item">2 tbsp peri-peri sauce (or hot chili sauce)</li><li class="ingredients-single-item">1 tbsp olive oil</li><li class="ingredients-single-item">1 tsp paprika</li><li class="ingredients-single-item">1/2 tsp garlic powder</li><li class="ingredients-single-item">1/2 tsp onion powder</li><li class="ingredients-single-item">1/4 tsp cayenne pepper</li><li class="ingredients-single-item">1/2 tsp dried oregano</li><li class="ingredients-single-item">Salt and black pepper to taste</li><li class="ingredients-single-item">100g mixed salad leaves</li><li class="ingredients-single-item">1 medium tomato, diced</li><li class="ingredients-single-item">1/2 red onion, thinly sliced</li><li class="ingredients-single-item">60ml peri-peri mayo (or regular mayonnaise mixed with 1 tsp peri-peri sauce)</li><li class="ingredients-single-item">30ml lemon juice</li></ul>
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4> Begin by preparing your chicken marinade. In a large mixing bowl, combine the olive oil, peri-peri sauce, paprika, garlic powder, onion powder, cayenne pepper, oregano, salt, and black pepper. Whisk everything together until you have a vibrant, well-combined marinade that smells absolutely divine.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4> Add the chicken strips to the marinade, making sure every piece is thoroughly coated. Use your hands to really massage the marinade into the chicken - this ensures maximum flavor penetration. Cover the bowl with cling film and let it marinate in the refrigerator for at least 30 minutes, though 2 hours would be even better if you have the time.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4> While your chicken is marinating, prepare your fresh accompaniments. Wash and dry the mixed salad leaves thoroughly, dice the tomato into small, uniform pieces, and slice the red onion as thinly as possible - paper-thin slices work beautifully here. Set these aside in separate bowls.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4> Heat a large non-stick frying pan or grill pan over medium-high heat. You'll know it's ready when a drop of water sizzles and evaporates immediately. Remove the chicken from the marinade and add to the hot pan. Cook for 6-8 minutes, turning the strips occasionally to ensure even cooking and that lovely caramelized color develops on all sides.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4> Check that your chicken is fully cooked by cutting into the thickest piece - the juices should run clear and there should be no pink meat visible. The internal temperature should reach 75°C if you're using a meat thermometer. Once cooked, remove from heat and let it rest for 2-3 minutes, then drizzle with lemon juice.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4> Warm your fino pitta breads either in a dry frying pan for 30 seconds each side, or wrap them in damp kitchen paper and microwave for 20-30 seconds until they're soft and pliable. Be careful not to overheat them as they can become tough.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4> Now comes the assembly - the most satisfying part! Carefully slice open each pitta bread to create a pocket, being gentle so you don't tear through completely. Spread a generous tablespoon of peri-peri mayo inside each pocket.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4> Fill each pitta with a handful of the mixed salad leaves, followed by the diced tomatoes and red onion slices. Then add the warm, succulent chicken strips, distributing them evenly between the four pittas. The warmth of the chicken will slightly wilt the salad, creating a perfect contrast of textures.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4> Serve immediately while the chicken is still warm and the pitta is soft. These are best eaten straight away, so gather everyone around and enjoy this Portuguese-inspired feast that brings the authentic Nando's experience right to your kitchen table.</li></ol>
FAQ for
Fino Pitta Recipe

What ingredients are used in Fino Pitta Recipe from Nando's?

The recipe uses chicken breast, peri-peri sauce, fino pitta breads, mixed salad leaves, tomatoes, red onion, peri-peri mayo, olive oil, paprika, garlic powder, onion powder, cayenne pepper, oregano, and lemon juice for authentic flavour.

How to cook Fino Pitta Recipe from Nando's at home?

Learn how to cook Nando's Fino Pitta Recipe from Nando's by marinating chicken strips in peri-peri sauce and spices, cooking in a hot pan until caramelised, then assembling in warmed pitta pockets with fresh salad, tomatoes, red onion, and peri-peri mayo for the perfect homemade version.

What's the best way to marinate chicken for peri-peri dishes?

Combine olive oil with peri-peri sauce, paprika, garlic powder, onion powder, cayenne, and oregano. Massage into chicken strips and marinate for at least 30 minutes, or preferably 2 hours in the refrigerator for maximum flavour penetration.

How long should you cook chicken strips for peri-peri pitta?

Cook marinated chicken strips in a hot pan for 6-8 minutes, turning occasionally for even caramelisation. Ensure internal temperature reaches 75°C and juices run clear with no pink meat visible before serving.

Can you make peri-peri mayo at home for pitta recipes?

Yes, simply mix regular mayonnaise with 1 teaspoon of peri-peri sauce per 60ml of mayo. This creates the perfect creamy, spicy condiment that's essential for authentic Portuguese-style chicken pitta wraps.

The calorie count is an approximation and can vary based on exact measurements and specific ingredients used. Always consult nutritional information if strict adherence to calorie counts is required. This recipe is inspired by the flavours of this restaurant's dishes and has been independently developed for home cooking. It is not an exact match to the proprietary recipe used by the restaurant. This website is not affiliated with or endorsed by the restaurant.
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