This is one of those great comfort foods on the go, it combines the sweet hit of onion jam, the carbs from the wrap or bread, and is jam-packed with flavor and at the same time makes the most of leftover chicken. I have been known to serve this as an appetizer on Jewish holidays when we come home from services late, all I have to do is pull them out of the fridge and serve.
But in truth, these really come into their own during a long car journey when we are still hours away from our destination and everyone is famished and a little ratty after spending so much time together!
*I use this Onion Jam with so many things, it is the perfect accompaniment to pan-fried salmon or roast chicken and is incredible served next to a pungent cheese.
For Red onion Jam:
- 3 large red onions, peeled and thinly sliced
- 1 tablespoon olive oil
- 3 tablespoons light brown sugar
- 3 tablespoons balsamic vinegar
- ⅔ cup red wine
For Spiced mayonnaise:
- ½ cup good quality mayonnaise
- 1 teaspoon (or less) tabasco sauce
- 4 (8 inch) flour tortillas (or 8 slices of whole wheat bread)
- 250g (½ pound) shredded roast chicken
- 4-8 leaves Romaine lettuce, washed well and left to dry, shredded
To make the Onion Jam:
In a medium saucepan heat the olive oil over a medium, until shimmering, add the onions and cook stirring constantly, until very soft, but not yet coloring, about 10-15 minutes. Add the sugar, balsamic vinegar and wine, and keep on cooking for a further 15-20 minutes, until most of the liquid has turned syrupy and the onions are super soft. Season to taste, set aside to cool.
The onion jam will keep in an airtight container in the fridge for up to two weeks.
In a small bowl, mix together the mayonnaise with as much or as little tabasco as you like.
To assemble the wraps/sandwiches:
Lay one wrap or a slice of bread on a square of aluminum foil. Spread with tabasco mayonnaise all over (if using sliced bread, spread on both pieces). Fill the wrap/bread with shredded chicken, shredded lettuce, and top with onion jam. Wrap the tortilla in aluminum foil, and slice in half just before serving.
The wraps/sandwiches can be made up to 4 hours before serving, keep well wrapped in a cool place until ready to serve.