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.
Servings 4 small wraps
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.