Method

To make the pickled onion, bring the red wine vinegar and caster sugar to a simmer over a medium heat in a saucepan. Add the onions, cook for a minute or two until slightly softened and remove from the heat to cool in the liquid. Cut the chicken breasts into evenly sized chunks, heat the olive oil and butter in a non-stick pan and fry the chicken in batches for about 3 minutes on each side, until golden and cooked through. Season with sea salt. To assemble the wraps, spread a tablespoon of sour cream onto each wrap, top with the pickled red onion and chicken and divide the avocado evenly. Scatter the chilli and coriander over the wraps and season to taste.

Put all the toppings out on a table in separate bowls so everyone can build their own wraps. Making the pickled onions only takes a matter of minutes and adds great colour to your midweek meal. Tip: you can replace the chicken with fish.

Recipe by Hannah Lewry, courtesy City Press iMagazine.