Pulled chicken quesadillas with sweet potato fries and guacamole

Ingredients for 2 servings:

• 400 g chicken breast
• 1 large onion(s)
• 100 g ketchup
• 100 g BBQ sauce
• 2 tbsp balsamic vinegar
• 1 tbsp maple syrup
• 1 tsp mustard, medium hot
• 2 garlic cloves
• 1 tbsp paprika powder
• 1 tsp chili powder
• 1 tsp salt
• 1 tsp pepper
• 1 large sweet potato(s)
• 2 tbsp sunflower oil
• 1 tbsp chicken seasoning
• 1 avocado(s)
• 1 tbsp sour cream
• 1 tomato(s)
• ½ lemon(s)
• 1 garlic clove(s)
• 1 tsp salt
• 1 tsp pepper
• 4 tortilla wraps
• 2 pointed peppers, chopped
• 200 g cheese, grated
• 1 cup sour cream
• e.g. Sriracha sauce

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 25 minutes

First, roughly remove any tendons from the chicken breasts and cut each into 4 pieces. Finely chop the onions and add them to a pot with the meat. Mix the remaining ingredients to a cold sauce and mix it with the chicken and onions in the pot. Bring to a boil with the lid closed over medium heat and then simmer on low heat for about 30 minutes until cooked through. In a suitable container, finely shred the chicken along the grain using two forks, return it to the pot and mix well with the sauce. Season again with a little pepper and spice if desired. Cut the sweet potato into thin fries, toss with oil, salt and fried chicken seasoning and spread out on baking paper. Bake at 250 degrees top/bottom heat for 15 minutes, turn when browned and bake for a further 10 minutes using the grill function. For the guacamole, puree the avocado with a tablespoon of sour cream, lemon juice, garlic, salt and pepper. Dice the tomato and mix with the avocado cream. Season to taste. Transfer to a bowl and garnish with some tomato and chili flakes. To finish, spread a spoonful of sour cream on one half of a wrap, then top with the pulled chicken, some chopped bell pepper, and grated cheese, then fold it together. Briefly brown each side in a large pan over high heat. Halve the quesadillas and serve on a plate with sweet potato fries, guacamole, and a drizzle of sriacha sauce.