I made up a new word. I think.
I haven’t googled it. And I don’t plan on it. I’m going to play ignorant on this one and just revel in my new word.
Onions. Caramelized. In balsamic vinegar.
Add said onions with some grilled chicken, lettuce (and Swiss cheese if you’re not dairy free) in a tortilla…and you’ve got yourself some scrumptious wraps!
I dare you to balsam-melize something.
I double-dog dare you.
(Now there…you have to try it now.)
Chicken Wraps with Balsamic Red Onions
- 2 chicken breasts, grilled and sliced
- 1 red onion, sliced into strips
- 1 Tbsp olive oil
- 1/4 cup balsamic vinegar
- Heaping Tbsp sugar
- Few handfuls green leaf lettuce head, torn
- 8 burrito size tortillas
- Green beans from the garden
- Grill chicken. (This is a perfect meal for batch grilled chicken slices.)
- Let’s move onto the red onions, shall we!? Chop off the top and bottom and slice down the middle in half.
- Peel away the skin and slice into half-moons.
- Add to a large skillet with some hot olive oil and saute for 1-2 minutes, separating the half-moons.
- Add the balsamic vinegar.
- Add some extra if you like. Now we’ve got the balsam– part done
- And for the –melize part to these onions…add a heaping Tbsp of sugar. The tangy balsamic vinegar needs some sweetness to balance the flavors.
- Toss around…and when it starts to get all bubbly, reduce heat to medium low. (I turned my dial to 4…out of 9.)
- Let the vinegar reduce. And let the onions take on the sweet and tangy flavor.
- Once they look like this, and taste like perfection, add them to a chicken wrap. And if you like, add some Swiss cheese.
- Cook green beans.
- Serve Chicken Wraps with Balsam-melized Red Onions and Green Beans.
Erin MacPherson says
Hi Erin! Congrats on your book! I have to admit when I saw your book, I was superskeptical that ANYONE could make dinner for under $5 but now that I’ve scrolled through your recipes, you really have something though! Those balsamized onions look AMAZING.
Mmmmm, can’t wait to try this!
I love using balsamic vinegar when I roast practically anything (NOT beets) My kids like it when I add some honey mustard to it to make it sweet (I normally don’t add sugar) think I need to try this recipe this weekend.
Beth in central Ohio says
I also love cooking with balsamic vinegar, and your recipe sounds so darned tasty! Speaking of onions…
I haven’t tried it yet, but I just read a tip on cutting onions with no tears. The tip was to place the onions you are going to use into your freezer for 10 minutes, then take them out and slice away. It has something to do with lowering the amount of juice & vapors that are emmited from the onion being cut.
These chicken wraps sound and look delicious. I think I will have to try out this recipe. It is perfect for a busy person on the go, and doesn’t take too much prep time. Thanks for sharing this!
Kerin in DE says
I made these wraps tonight for dinner and oh, man were they yummy! The weather wasn’t conducive to grilling (what with the hurricane and all) so I just cut up the chicken and sauteed it in a bit of olive oil, seasoned with salt and pepper, while the onions were cooking. Very quick and easy and oh, so good.
Debbi Does Dinner Healthy says
I love caramelized onions! These look so good! I’ll be making these!! Thanks!
Heather Bigler says
I made this recipe for dnner tonight. It was delicious! I didn’t measure anything, so the onions were a tad sweet. I’d cook this again. Yum!!