Whether the Boks bring the thunder or the All Blacks sneak the spoils at Ellis Park tomorrow afternoon, one thing is for sure: the braai fires will be roaring.

Tomorrow, South Africans will hold their collective breaths as the Springboks take on the All Blacks at the iconic Ellis Park in the first Test of Rugby’s Greatest Rivalry. It is the clash that stops a nation, rattles nerves and empties supermarket shelves of meat and boerewors faster than a Cheslin Kolbe sidestep. Pre-game build-up, halftime snacks, post-match celebrations, or commiserations – it does not matter which side of the scoreboard you land on, the braai grid will be hot and your guests will be hungry.

So here is the question: why settle for a plain chop when you can turn your braai into a full-blown Mexican fiesta? This Mexican chicken wrap party is the ultimate rugby-day crowd-pleaser. Bold, smoky, spicy and ridiculously satisfying, it is the kind of food that tastes equally good whether you are cheering, crying, or pretending you were not that invested in the first place.

This recipe serves six and is built entirely around the braai, which means more time with your crew and less time stuck in a kitchen watching the game through a window. The chicken gets a proper rubdown with a six-spice Mexican rub before hitting the coals, the peppers and onions go on alongside it, and the tortillas get a quick flash on the grid to warm through. All of it comes together in a wrap loaded with homemade spicy tomato salsa, cool sour cream and creamy guacamole. It is colourful, it is festive and it is going to disappear faster than the opposition’s scrum.

Get your rub mixed before kick-off, prep the salsa during the first half, and by the time the final whistle blows you will be ready to feed a crowd. Win or lose, this is how South Africa braais.

You will need:

6 chicken fillets
2 onions, peeled and quartered
1 large red pepper, deseeded and cut in quarters
1 large yellow pepper, deseeded and cut in quarters
6 tortilla wraps
250 ml sour cream or cream cheese
Guacamole and grated cheddar cheese to serve

For the Mexican rub:

1 tablespoon each cumin, garlic powder, chilli powder, paprika, origanum and brown sugar

For the spicy tomato salsa:

4 ripe tomatoes, diced
1 medium onion, finely chopped
1 or 2 red chilli’s, finely chopped
Handful of fresh coriander leaves, chopped
Juice of one lemon or lime
Salt and freshly ground black pepper

Method:

Start with the rub. Combine all the ingredients in a small bowl and mix well. Coat each chicken breast generously with the rub and give it a thorough massage so every surface is covered. Set the chicken aside to absorb those flavours while you prep everything else (this can be done way in advance).

To make the salsa, combine the diced tomatoes, onion, chilli and coriander leaves in a bowl. Squeeze the lemon juice over the top and season well with salt and freshly ground black pepper. Give it a good stir and set it aside to let the flavours meld. The longer it sits, the better it gets.

Get your braai to a high heat. First, chargrill the onions and peppers over the coals. They should be tender but not completely soft. Slice into thin strips before serving.

Over medium het, place the chicken breasts on the grid and braai for about seven minutes per side until cooked through with a beautiful golden crust on the outside.

Once everything is off the braai, lay each tortilla wrap directly on the grid for just a few seconds per side. You are not cooking them — you just want them warm and pliable.

Let the chicken rest for a few minutes off the heat before slicing it into thin strips. Spread each warm tortilla generously with guacamole and sour cream or cream cheese. Pile on the sliced chicken, a few strips of the braaied peppers and onions, and finish with a sprinkling of cheese and a generous spoonful of the spicy tomato salsa.

Roll them up, hold on tight and enjoy every last bite. Bokke or no Bokke, this wrap has already won.