Black bean Mexican chicken wrap

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Make this Mexican chicken wrap packed full of veggies - a delicious black bean chicken wrap

Don’t settle for boring wraps again. Instead whip together this tasty black bean Mexican chicken wrap for your next meal. With every bite you’ll enjoy  creamy guacamole, soft white cheese, black beans, peppers and juicy chicken pieces.
 
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

Make this Mexican chicken wrap packed full of veggies - a delicious black bean chicken wrap

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:

  1. Heat 1 tablespoon olive oil in a frying pan on a medium heat.
  2. Add in the chicken chunks and the thyme leaves. Cook on a low heat until browned on all sides.
  3. Add in the diced red onion and red pepper. Cook for a few more minutes.
  4. Add in the black beans and halved tomatoes, and cook until the cherry tomatoes are soft.
  5. Finally add in the chopped spinach leaves and stir.
  6. When everything is soft and cooked through, turn off the heat and set your filling aside.

Mexican wrap:

  1. Warm your soft tortilla wraps and lay them out on a flat surface next to your white cheese and crushed avocado.
  2. 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.
  3. Spoon the cooked chicken and black bean filling on top. If you choose to then add a sprinkle of grated cheddar cheese also.
  4. Fold the tortilla. We have used the ‘envelope’ method but you can roll or fold them however you prefer.
  5. 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:

1

Make this Mexican chicken wrap packed full of veggies - a delicious black bean chicken wrap
1

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.

2

Make this Mexican chicken wrap packed full of veggies - a delicious black bean chicken wrap
2

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.

3

Make this Mexican chicken wrap packed full of veggies - a delicious black bean chicken wrap
3

Add the chopped spinach leaves

Finally add in the spinach leaves and stir everything together.

4

Make this Mexican chicken wrap packed full of veggies - a delicious black bean chicken wrap
4

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.

5

Make this Mexican chicken wrap packed full of veggies - a delicious black bean chicken wrap
5

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.

6

Make this Mexican chicken wrap packed full of veggies - a delicious black bean chicken wrap
6

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.

7

Make this Mexican chicken wrap packed full of veggies - a delicious black bean chicken wrap
7

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

Make this Mexican chicken wrap packed full of veggies - a delicious black bean chicken wrap

 

Make this Mexican chicken wrap packed full of veggies - a delicious black bean chicken wrap

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5 from 6 votes

Black bean Mexican chicken wrap

Don’t settle for boring wraps again. Instead whip together this tasty black bean Mexican chicken wrap for your next meal. With every bite you’ll enjoy creamy guacamole, soft white cheese, black beans, peppers and juicy chicken pieces.
Course Main Course
Cuisine Mexican
Keyword black bean chicken wrap, kids packed lunches, mexican chicken wrap
Prep Time 5 minutes
Cook Time 10 minutes
Servings 4 small wraps
Author Mas & Pas

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.

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