These tortillas are packed full of flavour, and healthy ingredients. And they take only a few minutes to put together. Great for family dinners, packed lunches or meals on the go. That’s a wrap!
Summary
Prep: 5 minutes
Cooking: 10 minutes
Ages: Toddlers to Teens
Difficulty: Easy peasy
Makes: 4 small chicken wraps
How to make a Mexican chicken wrap
The beginning of every chicken wrap is the filling.
First we cook the chicken pieces in a little oil. Then we add the vegetables – our recipe calls for red onion, red pepper, cherry tomatoes and spinach but you can add your preferred veggies. We add the canned or pre-cooked black beans in here too.
Then we take a soft tortilla wrap and spread it with soft white cheese, and crushed avocado. Then we spoon over our chicken and vegetable mixture and fold up the wrap.
We prefer to fold tortillas like an envelope but you can roll them, or just fold them in half instead. For our method, first we fold the bottom up.
Then we fold the sides in and finally the top comes over the top. Finally we cut them in half using a sharp knife.
Mexican chicken wrap
Ingredients
Chicken and black bean filling:
- 1 tablespoon olive oil
- 1 large chicken fillet, cut into small cubes
- 1 teaspoon fresh thyme leaves (or ½ tsp dried thyme)
- 1 small red onion, diced
- ½ red pepper, diced
- 6 cherry tomatoes, halved
- 3 tablespoons black beans (canned or pre-cooked)
- 1 small handful fresh spinach leaves, chopped
- salt and pepper to taste
Mexican wrap:
- 4 soft white tortilla wraps, warmed in the oven
- 2 tablespoons soft white cheese (or cream cheese)
- 1 ripe avocado, mashed
- Juice from 1 lime
- 50 grams grated cheddar cheese (optional)
Instructions
Chicken and black bean filling:
- Heat 1 tablespoon olive oil in a frying pan on a medium heat.
- Add in the chicken chunks and the thyme leaves. Cook on a low heat until browned on all sides.
- Add in the diced red onion and red pepper. Cook for a few more minutes.
- Add in the black beans and halved tomatoes, and cook until the cherry tomatoes are soft.
- Finally add in the chopped spinach leaves and stir.
- When everything is soft and cooked through, turn off the heat and set your filling aside.
Mexican wrap:
- Warm your soft tortilla wraps and lay them out on a flat surface next to your white cheese and crushed avocado.
- Spread ½ tablespoon white or cream cheese over each one, followed by ¼ avocado which has been mashed, and with a squeeze of lime juice.
- Spoon the cooked chicken and black bean filling on top. If you choose to then add a sprinkle of grated cheddar cheese also.
- Fold the tortilla. We have used the ‘envelope’ method but you can roll or fold them however you prefer.
- Start by folding bottom of the tortilla up over itself. Then fold in the sides. Finally fold over the top to make a secure envelope.
Black bean Mexican chicken wrap – your step by step guide:
Sautée the chicken pieces
Heat 1 tablespoon of olive oil in a medium sized frying pan.
Add the thyme leaves and chicken pieces.
Cook until the chicken is browned on all sides.
Add the red onion, red pepper, cherry tomatoes and black beans
Cook the red onion and red pepper with the chicken pieces for a few minutes.
Then add in the cooked black beans and the cherry tomatoes.
Cook for a few more minutes until everything is softened.
Add the chopped spinach leaves
Finally add in the spinach leaves and stir everything together.
Spread your tortilla with creamy cheese and avocado
Warm your soft tortilla wraps.
Spread them first with some soft white cheese (or cream cheese) and then with some mashed avocado.
Add a squeeze of lime juice at the end.
Add your black bean and chicken filling
Add some of your cooked chicken and black bean filling down the middle of your tortilla.
If you’d like you can sprinkle some grated cheddar cheese over the top.
Fold your tortilla
You can roll or fold your tortillas any way you prefer. Here we have chosen to fold it like an envelope.
To do this first fold the bottom side upwards. Then fold the two sides inwards.
Finally fold the top over everything to make a rectangular parcel.
Chop your tortilla in half and serve with lime wedges
Using a sharp knife, slice your Mexican chicken wrap in half.
Serve them up with lime wedges and any leftover avocado mash.
This black bean Mexican chicken wrap makes for a great meal on the go or packed lunch
Black bean Mexican chicken wrap
Ingredients
Chicken and black bean filling
- 1 tablespoon olive oil
- 1 large chicken fillet cut into cubes
- 1 teaspoon fresh thyme leaves (or ½ tsp dried thyme)
- 1 small red onion diced
- ½ red pepper diced
- 6 cherry tomatoes halved
- 3 tablespoons black beans either canned or pre-cooked
- 1 small handful fresh spinach leaves chopped
- salt and pepper to taste
Mexican chicken wrap
- 4 soft white tortillas warmed in the oven
- 2 tablespoons soft white cheese (or cream cheese)
- 1 ripe avocado mashed
- 1 lime quartered to squeeze juice
- 50 grams cheddar cheese, grated (optional)
Instructions
Chicken and black bean filling
-
Heat 1 tablespoon olive oil in a frying pan on a medium heat.
-
Add in the chicken chunks and the thyme leaves. Cook on a low heat until browned on all sides.
-
Add in the diced red onion and red pepper. Cook for a few more minutes.
-
Add in the black beans and halved tomatoes, and cook until the cherry tomatoes are soft.
-
Finally add in the chopped spinach leaves and stir.
-
When everything is soft and cooked through, turn off the heat and set your filling aside.
Mexican wrap
-
Warm your soft tortilla wraps and lay them out on a flat surface next to your white cheese and crushed avocado.
-
Spread ½ tablespoon white or cream cheese over each one, followed by ¼ avocado which has been mashed, and with a squeeze of lime juice.
-
Spoon the cooked chicken and black bean filling on top. If you choose to then add a sprinkle of grated cheddar cheese also.
-
Fold the tortilla. We have used the ‘envelope’ method but you can roll or fold them however you prefer.
-
Start by folding bottom of the tortilla up over itself. Then fold in the sides. Finally fold over the top to make a secure envelope.
