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Spicy chicken & bean wrap

Use up leftover cooked chicken in this Mexican-style wrap, for an easy, tasty lunch

  • Prep: 5 mins
  • Makes 1 lunch
  • Easy
  • Makes 1 lunch
  • Easy
  • Calories 348
  • Carbohydrates 47
  • Saturated Fat 1
  • Sugar 5
  • Protein 29
  • Fat 6
  • Fibre 6
  • Salt 1.05

Nutrition per serving

  • Calories 348
  • Carbohydrates 47
  • Saturated Fat 1
  • Sugar 5
  • Protein 29
  • Fat 6
  • Fibre 6
  • Salt 1.05

Ingredients

  • 1 large flour tortilla wrap (look for Mission Deli wraps)
  • handful leftover chicken, shredded
  • 4 tbsp drained black beans or kidney beans
  • 4 slices pickled jalapeño pepper (or a good splash Tabasco)
  • 3 cherry tomatoes, halved
  • handful rocket or spinach leaves
  • 2 tbsp spicy salsa from a jar

Tip

Spicy houmous wrap
For another great wrap idea, try houmous, shredded carrot and chopped red pepper with lettuce and a dollop of harissa.

Method

  1. Warm the tortilla in the microwave for 10 secs; this will soften it and makes it easier to roll. Place the chicken and beans along the middle. Season, then spoon over the salsa and scatter with peppers or Tabasco. Lay the tomatoes and leaves on top. Bring the bottom of the tortilla up over the filling. Fold the sides in, then roll into a tight wrap. Pack up tightly to keep it together.

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