These Mexican chicken and black bean wraps are a great way to use up your leftover roast chicken and are also perfect for winter with a hint of chilli!
Here’s what you will need:
- 1 Tbsp oil
- 1 onion, finely sliced,
- 3 garlic cloves, crushed
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1tsp dried oregano
- 400g can of black beans, drained but not rinsed
- Around 150g cooked chicken (preferably roast chicken that has been shredded)
- 2 chillies, finely chopped
- 3 tomatoes, roughly chopped
- Chopped fresh coriander (about a handful)
- 4 Anat wraps
- 100g grated cheese (of your preference)
- 100ml plain yoghurt
- 50ml chipotle sauce
- 1 lime, quartered
- Guacamole (optional)
How to make your wraps:
Step 1: Heat the oil in a frying pan. Tip your onion in and fry for around 5 minutes until golden. Then, stir in your garlic, cumin, paprika and oregano and cook for another two minutes. Tip your beans and the chicken in and heat through. Then, stir in the chilli, tomatoes and coriander, season and keep warm.
Step 2: Lay a wrap in a non-stick pan, sprinkle some of the grated cheese on and heat until the cheese has melted. Slide your first wrap onto a board, spoon over a quarter of your chicken filling and roll up tightly. Repeat to make the remaining 3 wraps. Mix your yoghurt with the chipotle sauce and serve on the side with a lime wedge and some guacamole if you have chosen to add this.
Anat’s wraps are as fresh as you can get and can be purchased from selected supermarkets. Try this tasty recipe out and let us know how you go! Share your pics on social media and don’t forget to tag us.