This is a somehow strange combination but works very well. It gives  a hint of Indonesia wrapped in a tortilla, balancing something familiar with the intense sambal. You can substitute the chicken with pork or even mix them. For the sambal chicken 6 skinless, boneless chicken breasts halves, cut in 2cm cubes 3 cups (300g) onions, diced 1/2 cup olive oil, plus more if needed 4 Tbsp smoked chilli sambal 1 cup port wine sea salt and freshly ground black pepper To serve flour tortilla wraps fresh salad leaves greek yogurt Heat the olive oil in a large and deep frying pan over medium heat. Add the chicken pieces in a single layer, in batches and cook until they are light brown on each side. As you finish each batch, transfer the chicken pieces to a bowl. Add more olive oil to the pan if needed. Add the onions and cook until soft and translucent, stirring occasionally for about 3 minutes. Return the chicken to the pan, add the sambal and cook stirring for about 2 minutes. Add …