Ingredients
2tbspbarbecue sauceplus extra for drizzling
2tbsppizza flavoured tomato paste
1tspgarlic powder
1tspvegetable stock powder(like Vegeta)
saltadjust to your taste
5ozchicken breastwhole, skinless, cut into bite-sized pieces
¼red onionthinly sliced
2tortilla wraps
½avocadosliced and divided
2tbspolive slicesblack pitted, divided
¼cuppineapple chunkshalved, divided
1ripe tomatosliced thinly, divided
1tbspbasil leavesfreshly chopped, divided
1tbsporeganofreshly chopped, divided
½cuplight mozzarella cheesegrated, divided
Preparation
In a large bowl, combine the 2 tablespoons barbecue sauce and tomato paste with the garlic powder, stock powder, and salt. Mix well.
Add the chicken pieces and mix again until chicken is evenly coated. Set aside.
Preheat a nonstick pan or skillet on medium heat, and spray with a little cooking oil. Fry onion slices until transparent.
Add the chicken and fry, stirring once, for a couple of minutes until the underside is golden and slightly crisped.
Flip the chicken pieces with a spatula and cook the other side until cooked through.
Divide all ingredients in half to prepare both wraps. Place onto the side of each wrap: avocado slices, chicken pieces, olives, pineapple chunks, tomato slices, herbs, and cheese.
Drizzle with a little extra barbecue sauce. Fold the empty side of the wrap over the cheese to cover, and place onto a separate preheated pan or sandwich press sprayed with a tiny amount of cooking oil.
Cook on low-medium heat until wrap is golden. Flip with a spatula and cook the other side until cheese has melted through and the wrap is completely cooked.
