Flame-grilled chicken Prego rolls with spiced potato wedges

Prep time
Cook time

A sure crowd-pleaser that’s simple to prepare.


For the chicken
  • 4 chicken breast fillets
  • ¼ cup (60ml) peri-peri sauce
  • 2 Tbsp (30ml) harissa
  • 1/3 cup (80ml) passata sauce
  • 2 cloves garlic, finely minced
  • ½ Tbsp (7ml) brown sugar
For the potato wedges
  • 4-6 medium-large waxy potatoes, scrubbed
  • 1 Tbsp (15ml) canola oil
  • 1 tsp (5ml) smoked paprika
  • 1 tsp (5ml) garlic powder
  • 1 tsp (5ml) onion powder
  • 1 tsp (5ml) barbeque spice powder
  • Salt and milled pepper


  • Preheat the oven to 200°C.
  • Prepare the chicken breasts by placing them on a board between cling film or in a zip lock bag if you prefer. Using a rolling pin, gently bat the breasts, so they are even in thickness throughout. Take care not to bat too thin, just even.
  • In a bowl, whisk the peri-peri sauce, harissa, passata sauce, garlic, lemon juice and sugar together.
  • Add the chicken breasts and massage them through the sauce. Allow them to marinate for at least 1 hour while you prepare your grill and other components.
  • In the meantime, prepare the potato wedges: Slice the potatoes into 6-8 wedges (depending on the size).
  • Place the potatoes in a mixing bowl and drizzle over the oil. Toss to coat well.
  • In a small bowl, mix the smoked paprika, garlic powder, onion powder, barbeque spice and a generous pinch of salt together.
  • Add this to the potatoes and toss to coat evenly.
  • Line a tray with foil and lightly grease. Spread the wedges over the tray and bake in the oven for 35-45 minutes tossing halfway through the cook. Bake until crispy on the outside and soft on the inside.
  • Slice your Portuguese rolls in half and put them cut side down on the grill to get some
  • colour. While warm, spread some butter over both sides.
  • Grill the marinated Prego chicken breasts until charred, caramelised, and cooked through.
  • Layer the cooked chicken onto the rolls, and top with slices of tomato and onion.
  • Serve with wedges and mayonnaise on the side.