Ingredients (Makes Two)

• One Small Red Onion, Sliced
• Handful Mushrooms, Sliced
• 1tbsp Sugar
• 4x Tortilla Wraps
• 50g Cheddar Cheese, Grated
• Salt And Pepper

Method

1. Put the red onion into a large frying pan on a low-medium heat with the sugar and leave to slowly soften down and colour up
2. Remove the onions to a bowl
3. Place sliced mushrooms into the frying pan and let them cook before also removing to the bowl
4. Add some grated cheese, salt and pepper to the bowl
5. Put a tortilla in the now empty frying pan and top with some of the mixture
6. Either fold the wrap over and let this cook up and the chicken melt before flipping OR place another tortilla on top and flip when the base on crisps up
7. Cut up into hand size pieces and put any dipping sauces on the side (BBQ sauce works well with this one)

Eating And Storage Tips

If you happen to have some caramelised onion jam or some reduced onions leftover from some other cooking then you can absolutely use that instead. If you’re going for a jam or chutney from a jar just be sure to loosen it up for a moment in the microwave before coating those cooked mushrooms through with it or before spreading it directly onto one side of a tortilla.

I use simple cheddar cheese here but you could use double Gloucester, red Leicester or even an onion loaded cheese as well. In a similar way I keep it quite simple with seasonings but you could add extra things to this as well to give it a little more oomph and vibrancy; chilli, parsley or even tarragon.

Whilst the cheese will solidify again you could absolutely make these up and pop them into your lunchbox if you want to cause a bit of a stink. Just make sure to wrap them up in something like a bit of foil to keep them on the crispy side.