Make the most of your roast dinner by using up leftover chicken in these filling wraps
Prep:10 mins Cook:30 mins
Nutrition per serving
1 tbsp vegetable oil
1 red onion, chopped
1 garlic clove, crushed
1 tbsp fajita seasoning
2 x 395g cans kidney beans in chilli sauce
2 roast chicken legs, meat shredded off the bone
195g can sweetcorn, drained
8 flour tortillas
140g hard cheese, grated
Heat oven to 180C/160C fan/gas 4. Heat the oil in a frying pan and cook the onion and garlic for 5 mins. Stir in the fajita seasoning and cook for 1 min more before adding the kidney beans, shredded chicken and sweetcorn.
Divide the mixture between the tortillas, sprinkle over half the cheese, then roll up and place into a baking dish. Sprinkle over the remaining cheese, then bake for 20-25 mins until golden and bubbling.