CF 53/60 Caramelised Onion Chicken Wrap

2015-02-15
  • Servings : 2
  • Prep Time : 10m
  • Cook Time : 15m
  • Ready In : 25m

Ingredients

400g Chicken breast in bite-size pieces

150g Red onion (Spanish) thinly sliced

20g garlic grated

1/2 teaspoon salt or to taste

1/4 teaspoon cracked pepper or to taste

2 tablespoons oil

4 wraps or make your own or follow my Roti recipe

Salad of your choice e.g. lettuce, tomato etc

BBQ sauce and mayonnaise (optional)

Method

In a large pan add the oil and over a moderate to high heat brown the onions for at least 10 minutes till soft and caramelised. Do not be alarmed if it starts to burn just add few drops of water to loosen the onions from catching at the base will solve that. Cooking with the cover on will also make the onions softer and not just burn because if they get too burnt they would become bitter. 10 minutes of frying the onions it will keep them caramelising provided they are cooking at high to moderately high temperature, also if you keep turning them over frequently they won’t burn. Once caramelised add the chicken and season it with the salt and pepper, cook for roughly 3 to 5 minutes or until cooked, you may cover it during cooking or simply keep stirring while cooking to avoid burning. By now the caramelised onion would coat the chicken to a nice golden colour.    When ready served it over warm wraps by spreading some BBQ sauce and then mayonnaise to the wrap first then add the salad and then the chicken and the onion mix. Add more sauce and Mayonnaise if preferred. The amount listed is enough filling for 4 wraps.

Variations and My Story

If bought wraps aren’t your thing then follow my Roti recipe within this website or make your own. My students love their BBQ sauce and Mayonnaise combination so it goes well with this dish too. My photo suggestions are to give you some idea of what you could do with your wrap so follow them as a guideline only and consider experimenting to make your own inventions.  This is a really quick meal for busy students and household alike. When caramelising the onion make sure they don’t burn the onions to a crisp, they are meant to be soft, not crispy, for this dish. Adding water to the onions while cooking can help to soften them faster as well as covering it during cooking. But avoid adding too much water, just add a little at a time when needed. Caramelisation should occur naturally when cooked on moderate to high heat over sometime but keep an eye on  so it doesn’t burn. Burnt onions would taste bitter but caramelised onions would taste sweet.   Enjoy!

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