caramelized chicken wrap

I like to put honey, rock salt, and garlic all over my whole roasted chickens to make a supa crispy blackened outside. Not having a whole chicken on hand (shucks), but craving this combo, I decided I would settle for a whipped up caramelized chicken wrap. Turns out I didn't settle and this was aaaamazing.

Ingredients (for 5 tortillas-worth inspired by this recipe):
1 lb organic chicken breast, sliced
1/4 cup honey
3 cloves garlic, minced
1 tsp red pepper flakes
2 tbs olive oil  
rock salt & pepper
1 cup water, divided
1 handful of cherry tomatoes
1.5 cups rice pilaf
5 tortillas
Creme fraiche for topping

Directions:1. Cut chicken into slices and place in a bowl or a ziploc bag directly. Add honey, garlic, red pepper flakes, olive oil, and rock salt & pepper. Mix and stir to coat. Transfer to a ziploc bag or cover with clingwrap and place in fridge for 20 minutes.
 

2. Heat a pan (or this nifty pan that lets liquid pool in the cracks) over medium-high heat.
 

3. Add chicken and marinade to the pan, squeezing every bit of marinade out onto the pan. Let cook over medium-high heat while marinade bubbles underneath and browns the chicken until dark (shown in last picture of this instruction).

 

 

 

 

4. Add 4 tbs water to the pan to sizzle and stick the sauce to the chicken.  Cook until water is gone. Transfer chicken to a plate and cover with foil to keep warm, but let breathe to not overcook while sitting.
 

 

5. Add tomatoes to the pan over medium-high/high heat. Add remainder of water to the pan and shake to coat. Cook until tomatoes begin to squish and split, about 10 minutes.
 

 

6. Add squished tomatoes to the chicken plate, arrange wraps in the order of tortilla, rice pilaf, chicken, tomatoes & a dollop of creme fraiche.
 

 

 

 

*Of note for leftovers: chicken and rice saves well in the fridge, 

tomatoes & creme fraiche do not*

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