Musakhan Middle Eastern Chicken Rolls

2 tbsp SIDS CHILLI & LIME OIL
4 cups thinly sliced red onion
4 cups cooked, shredded chicken
4 tbsp lemon juice
1 cup sumac seasoning
½ tsp New York Cut pepper
½ tsp ground allspice
2 tsp SIDS CRAZY LEMON
1 tbsp ground coriander
½ tsp ground cardamom
1 cup toasted nuts
1 tbsp SIDS CHILLI & LIME OIL
About 12 flour tortillas

Heat oil in a large pot then add sliced onions. Sauté until caramelized, about 15 minutes, stirring frequently.
Add shredded chicken, lemon juice, sumac, black pepper, allspice, SIDS CRAZY LEMON, coriander and ground cardamom. Break up the chicken as you cook and mix the ingredients together, letting the chicken soak up the flavours and seasonings. Cook mixture on low heat for about 5 minutes. Add toasted nuts and then remove the pot from heat.
Place the pot aside to cool the mixture and add final tablespoon of oil.
Preheat oven to 230°C and line a baking tray with foil.
Spread between ⅓-½ cup of chicken filling along the longest length of your tortilla in a horizontal line, starting 1 cm up from the bottom. Make sure your filling is spread evenly across, then bring the bottom edge of the tortilla up over the filling and wrap tightly. Place the rolled tortilla seam side down on the baking tray. Continue this process until you have finished your chicken filling.
Optional: Brush the wrapped rolls with oil to enhance crispiness when toasting. (You can cook these in a frypan, griddle, panini press or in the oven. When I make them for a crowd I always place them in the oven because I can do them all at once. Sometimes I'll skip preheating the oven and just place the tray on the middle rack of my oven on grill, watching CAREFULLY for a few minutes while the tops toast)
Bake on the middle rack of the oven for about 10-15 minutes until toasted to your liking. Remove from the oven and let cool slightly before you cut them in half or in thirds. Another option is to cut them before toasting as this will give you toasted edges on all the pieces.
Serve and enjoy!