Grilled Chicken Wrap by Steven Dolby

(Serves 2 people)

QUICK PICKLED ONIONS
45g Red onion (thinly sliced)
1/4 Cup olive oil
1/2 Cup red wine vinegar
1/2 Tsp sugar
Refrigerate for 2 hours, overnight even better
CHICKEN MARINADE
250g Chicken tenderloins (cut into bite size pieces)
1/2 Tsp garlic powder
1/2 Tsp smoked Paprika
1/4 Cup olive oil
1/2 Cup balsamic vinegar
1/2 Tsp salt
1/4 Tsp ground black pepper
Refrigerate for 2 hours
OTHER INGREDIENTS
2 Tbsp sour cream
Sriracha sauce (to taste)
Mix sour cream & sriracha to make a sauce
Flour tortillas
Iceberg lettuce (shredded) garnish
Tomatoes (sliced) garnish
Basil (thinly sliced) garnish
Pickled Onions garnish

Directions
For Quick Pickled Onion:
1. In a container, add onion slices, olive oil, red wine vinegar, and sugar. Mix well and refrigerate for 2 hours or overnight even better.
For Chicken:
2. In a sandwich bag, place chicken pieces and season it with garlic powder and paprika.
3. Pour olive oil, balsamic vinegar, salt and ground black pepper. Mix well and refrigerate for 2 hours.
For Sauce:
4. In a bowl, mix together sour cream and sriracha. Pop it in refrigerator until ready to serve.

MAKING
5. In a grill pan, place chicken and cook on high heat for wonderful charred flavor.
6. Warm tortillas in the same pan and top it with tomato slices, grilled chicken, lettuce, basil, pickled onion, and sour cream sauce. Wrap as shown in the video.

SERVING
7. Serve immediately and enjoy!
ifood.tv



© STEVEN DOLBY