MEXICAN CHICKEN & BLACK BEAN WRAPS
Make the most of leftovers from a roast chicken with these Mexican chicken and black bean wraps, which need just 15 minutes to prep. Ideal for a midweek meal
Provided by Tom Kerridge
Categories Dinner, Lunch, Snack, Supper
Time 35m
Number Of Ingredients 17
Steps:
- 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.
- 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.
Nutrition Facts : Calories 475 calories, Fat 21 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 6 grams sugar, Fiber 10 grams fiber, Protein 26 grams protein, Sodium 1.8 milligram of sodium
GUACAMOLE CHICKEN WRAPS
Seasoned chicken, guacamole and salsa add finger-lickin' Southwest flavor and flair to these zesty wraps from our Quick Cooking Test Kitchen.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Spread guacamole over half of each tortilla. Layer with salsa, cheese, chicken and lettuce to within 2 in. of edges. Roll up tightly.
Nutrition Facts : Calories 381 calories, Fat 19g fat (8g saturated fat), Cholesterol 53mg cholesterol, Sodium 939mg sodium, Carbohydrate 31g carbohydrate (2g sugars, Fiber 3g fiber), Protein 21g protein.
SIMPLE SWEET AND SPICY CHICKEN WRAPS
Honey and salsa come together to make an easy summer meal that will rock your taste buds!
Provided by Nuclear Rich
Categories World Cuisine Recipes Latin American Mexican
Time 35m
Yield 8
Number Of Ingredients 12
Steps:
- Mix together the mayonnaise, cucumber, 1 tablespoon of honey, 1/2 teaspoon of cayenne pepper, and black pepper in a bowl until smooth. Cover and refrigerate until needed.
- Heat the olive oil in a skillet on medium-high heat, and cook and stir the chicken breast strips until they are beginning to turn golden and are no longer pink in the middle, about 8 minutes. Stir in the salsa, 1 tablespoon of honey, and 1/2 teaspoon of cayenne pepper. Reduce the heat to medium-low and simmer, stirring occasionally, until the flavors have blended, about 5 minutes.
- Stack the tortillas, 4 at a time, in a microwave oven and heat until warm and pliable, 20 to 30 seconds per batch.
- Spread each tortilla with 1 tablespoon of the mayonnaise-cucumber mixture, top with a layer of baby spinach leaves, and arrange about 1/2 cup of chicken mixture on the spinach leaves.
- Fold the bottom of each tortilla up about 2 inches, and start rolling the burrito from the right side. When the burrito is half-rolled, fold the top of the tortilla down, enclosing the filling, and continue rolling to make a tight, compact cylinder.
Nutrition Facts : Calories 488.1 calories, Carbohydrate 44.7 g, Cholesterol 57.1 mg, Fat 22.6 g, Fiber 3.6 g, Protein 26.6 g, SaturatedFat 4.2 g, Sodium 791.1 mg, Sugar 7 g
MEXICAN CHICKEN TORTILLAS
Pefect for busy mums - or you could try the adult version with salsa
Provided by Liz Franklin
Categories Dinner, Lunch, Main course
Time 30m
Yield Makes enough for 2 children and 2 adults
Number Of Ingredients 9
Steps:
- Heat a non-stick frying pan over a medium heat, swirl 1 tsp of the oil around, then add a tortilla. Sprinkle a handful of the cheese over one half of the tortilla, followed by some chicken and a few tomato slices. Season with a little salt and pepper. Cook for a few moments to melt the cheese, then fold over and cook until the tortilla is crisp.
- Turn the tortilla out of the pan and cut into quarters. Repeat with another flour tortilla to make another child's portion.
- For the adults' version, start by making a simple guacamole. Halve, stone, peel and slice the avocado, then mash it with the lime or lemon juice and a little seasoning.
- Make the tortillas as before, adding a little chopped coriander. Serve two each and cut into halves rather than quarters. Serve with the guacamole and soured cream, scattered with a little more coriander.
Nutrition Facts : Calories 689 calories, Fat 39 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 53 grams carbohydrates, Fiber 4 grams fiber, Protein 35 grams protein, Sodium 1.47 milligram of sodium
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SPICY MEXICAN CHICKEN WRAPS | WITH A BLAST
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5/5 (10)Total Time 25 minsCategory DinnerCalories 373 per serving
- Combine all the Spices and Herbs for the Chicken in a small bowl – sprinkle over the Chicken strips and rub in well
- Heat the Oil in a large skillet or wok and stir-fry the Chicken until done – remove from skillet or wok and keep aside
- If needed add a little more Oil to the skillet/wok – Add the Frozen Mexican Vegetables, together with the Cumin, Paprika, Garlic and Chili to the skillet/wok – stir-fry until the Vegetables are tender but still a little crunchy ( about 8 minutes )
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MEXICAN CHICKEN WRAPS - JULIA'S ALBUM
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5/5 (3)Total Time 45 minsCategory Main CourseCalories 271 per serving
- Season the chicken breasts with taco seasoning on both sides. Heat the skillet on medium-high heat, add oil, then sear chicken about 3-4 minutes on each side. Remove from heat and keep the skillet covered to allow chicken to continue cooking off heat until no longer pink in the middle. Cool the breasts then slice them into small cubes
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MEXICAN CHICKEN & RICE WRAPS - JULIA'S CUISINE
From juliascuisine.com
Cuisine Mexican, North American, Tex MexTotal Time 55 minsCategory Lunch, Main CourseCalories 381 per serving
- In a large skillet set over medium heat, add one tablespoon of the olive oil and garlic. Stir for a minute and add the onions. Cook for a further 5 minutes, stirring occasionally. Add the tomatoes, cumin & chili flakes and stir, cook a further 5 minutes. Add the chicken and stir really well. Leave for just about 2-3 minutes or until the chicken is just starting to brown on the outside. Push the chicken and veggies to the side of the pan and add remaining olive oil. Then add rice and stir really well for about a minute. Add all the stock at once and give a quick stir. Reduce heat to low, cover and leave to cook for about 15 minutes or until rice is cooked. Remove from heat and fluff with a fork. Leave to cool.
- Lay out the tortilla wraps. Spoon the chicken and rice mixture down the center of each wrap. Top with cheese, lettuce, tomatoes, spring onions and Greek yogurt. Fold the end in and then tightly roll them up. Wrap in plastic wrap and refrigerate for one hour to overnight.
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4.8/5 (6)Estimated Reading Time 4 minsServings 4Total Time 15 mins
- Place the tortillas flat on a clean surface. Spread about 2 tablespoons of sour cream on each tortilla, Top each with 1/2 cup of the fajita chicken mixture, Sprinkle each tortilla with cheese and some cilantro (optional). Wrap tortillas tightly into a burrito shape and placing seam down.
- Add 1 tablespoon of oil to the pre-heat pan or skillet. Place all wraps in the pan seam down. cook for about 1 minute on each side or until crispy.
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