With the climbing costs of dining out, ‘fakeaways’ have spiked in popularity among Brits seeking to enjoy restaurant-quality meals without burning a hole through their wallets.
Nutrition expert and cookbook writer Molly Cunningham recently took to Instagram to unveil her own spin on a beloved high street classic from Nando’s.
Her rendition of Nando’s acclaimed chicken dishes offers a milder version of a mouthwatering garlic butter burrito bursting with familiar piquant flavours, conveniently prepared in an air fryer for a touch of healthfulness.
This delicious concoction is heaped with chicken, rice, a medley of vegetables, and cheese and smothered in peri peri joy, causing a stir amongst her British fans who described her creation as ‘heavenly’, reports the Liverpool Echo.
The nutritionist’s tutorial video went viral, amassing over 690,000 views, gaining 11,800 likes, and racking up 86 comments brimming with accolades for her culinary innovation. Instagram user @gailc1965xx was quick to commend, “That looks amazing.”
Meanwhile, @fitbitandfood couldn’t contain their delight, stating: “Oh the juiceeee, gorg” and @berrybakes5 concurred, “This looks like heaven, saved to try.”
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Also enthralled, @michellefitnessinfifties extolled: “This looks so good and so delicious!”
Those inspired to replicate Molly’s trendsetting fakeaway can start with her garlicky, buttery Nando’s-inspired burrito recipe for their next home-cooked feast.
Air fryer garlic butter Nando’s burrito
Ingredients
- 2 tortilla wraps
- 1 packet of microwavable peri peri rice
- 1 tin of green peas, drained and rinsed
- 1 red pepper, diced
- 4 cherry tomatoes, diced
- 2 chicken breasts
- Nando’s/peri peri seasoning in medium
- 3 tbsp paprika
- 2 tbsp peri peri seasoning
For the Garlic butter
- 1 tbsp of melted butter
- 1 tsp garlic granules
- 1 tbsp mixed herbs
- Peri peri mayo or peri peri jam
- 2 handfuls of mozzarella
Method
You’ll begin by coating the chicken breasts with a dash of peri peri sauce followed by massaging in paprika and peri peri seasoning thoroughly.
Start by spraying the chicken breasts with some oil and air frying them for 18 minutes at 200C or until they’re thoroughly cooked.
Next, pour the microwave rice into a bowl, add the sliced vegetables and peas, then heat up the rice according to the instructions on the packet.
Once the chicken is cooked and has had time to rest, shred it using forks and set it aside.
Now, add the shredded chicken, rice, mozzarella, peri peri mayo and peri peri jam to your tortilla, making sure to fold it tightly.
Finally, brush the garlic butter mix over the tortilla and air fry for an additional three to five minutes at 200C. Once it’s crisp, serve it up and savour every bite!