Chicken Wrap with Black Beans and Pickled Red Onions - Master recipes

Ingredients

• For the pickled onions -
• 3/4 cup distilled white vinegar -
• 1/2 cup water -
• 6 tablespoons granulated sugar -
• 1 teaspoon kosher salt -
• 1 red onion, thinly sliced -
• For the avocado sauce -
• 1 ripe avocado, pitted and cut into chunks -
• 2 tablespoons water -
• 2 tablespoons olive oil -
• 1 1/2 tablespoons lime juice -
• 1/2 teaspoon kosher salt -
• 1/2 teaspoon hot sauce, or to taste -
• For the wraps -
• 2 (10-inch) flour tortillas -
• 1/4 cup refried black beans  -
• 1/4 cup shredded leftover homemade or store-bought roasted chicken -
• 1/4 cup shredded cheddar cheese -
• 4 tablespoons avocado sauce  -
• 2 tablespoons pickled onions, or to taste -
• 4 sprigs cilantro, leaves only -
• 1/4 cup shredded iceberg lettuce -