Heat Olive oil and fry onions, chilli, red pepper and yellow pepper..
Cook until onions have browned.
Marinate chicken pieces in paprika, peri-peri, salt and pepper.
In a separate pan, melt the butter and olive oil and fry the chicken pieces until brown on medium-high heat.
Add the sugar and allow to caramelise while stirring.
Add the fried onions and pepper mix to the chicken and allow to cook for 5 minutes.
Heat up a panini/sandwich press and spread flour on the surface.
Put one wrap on the surface and top wrap with chicken mixture and cheese.
Cover with another wrap and press for 1-2 minutes until the wraps are toasted.
Cut up in slices and serve with guacamole.
For medium heat, reduce the peri-peri to 1 tsp and do not add the chopped chilli.
If a sandwich or panini press is not available, toast wrap in a
large pan. However you must be careful when turning the wrap to toast
the other side.
Regular wraps can be used instead of tortilla wraps to save on cost.
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