Shredded Bbq Chicken Wraps
Ingredients
For chicken marinade
- 1kg boneless chicken (breast or thighs)
- 3 tsp tandoori masala
- 1 tsp sumac
- 1 tsp ground white pepper
- 1 tsp salt
- 1/3 tsp mixed spice
- 1/4 tsp garam masala
- 1 tbsp oil
For frying shredded chicken
- 2 tbsp oil
- 4-5 small onions
- 3/4 tsp salt
- 3 tbsp BBQ sauce
- 2 tbsp soy sauce
- 2 tsp garlic powder
To serve
- Tortilla wraps
- Salad
- Pickled vegetables (e.g., gherkins, sauerkraut, jalapenos)
Preparation
Marinate the chicken using all the ingredients listed above. Lightly fry the chicken in small batches using 2 tbsp of oil, aiming to brown the chicken without fully cooking it.
Once fried, transfer all the chicken to a pressure cooker and pressure cook for 10 minutes. Alternatively, if you don't have a pressure cooker, roast the chicken on a tray in the oven at 200°C/gas mark 6 for 40-45 minutes. After cooking, remove from the pressure cooker or oven, let it cool, and shred the chicken using two forks or your preferred method.
While the chicken cooks, slice 4-5 onions. Heat 2 tbsp of oil in a pan and add the sliced onions. Brown them well over high heat, then add salt. Next, add the shredded chicken (along with any cooking juices), BBQ sauce, soy sauce, and garlic powder. Fry over high heat for 5 minutes, taste, and adjust the flavors if necessary (you can add more BBQ sauce if desired).
Assemble the wraps by filling tortilla wraps with the shredded BBQ chicken, salad, and pickled vegetables of your choice (such as gherkins, sauerkraut, and jalapenos). Serve with your favorite sides and enjoy!