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To serve

Nutrition: Per serving

  • kcal475
  • fat21g
  • saturates9g
  • carbs40g
  • sugars6g
  • fibre10g
  • protein26g
  • salt1.8g
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Method

  • step 1

    Heat the oil in a frying pan, tip in the onion and fry for 5 mins until golden. Stir in the garlic, cumin, paprika and oregano and cook for 2 mins. Tip in the beans and the chicken and heat through, then stir in the chilli, tomatoes and coriander, season and keep warm.

  • step 2

    Lay a tortilla in a non-stick pan, sprinkle with cheese and heat until melted. Slide the wrap onto a board, spoon over a quarter of the chicken filling and roll up tightly. Repeat to make three more wraps. Mix the yogurt and chipotle sauce and serve on the side with guacamole and lime wedges for squeezing over.

Recipe from Good Food magazine, February 2018

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Comments, questions and tips (4)

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Overall rating

A star rating of 4.8 out of 5.13 ratings

Biddlybong

Very tasty indeed. Much enjoyed by everyone. My only addition was a red pepper with the meat and beans to make the meal stretch a little further

emmalouise21

Very easy, and a lot of taste! I add a small tin of chipotle pepper along with some of the paste. Have made this several times now and everybody loves it.

katia.vasilieva

Great recipe, has become a regular in our household

seren1980

A star rating of 4 out of 5.

Really quick, easy and tasty recipe. I didn’t bother to melt the cheese, just sprinkled on top before rolling the wraps which made it even simpler to do. A lovely way to use up roast chicken.

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