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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

  • Prep: 15 mins
    Cook: 20 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 475
  • Carbohydrates 40
  • Saturated Fat 9
  • Sugar 6
  • Protein 26
  • Fat 21
  • Fibre 10
  • Salt 1.8

Nutrition per serving

  • Calories 475
  • Carbohydrates 40
  • Saturated Fat 9
  • Sugar 6
  • Protein 26
  • Fat 21
  • Fibre 10
  • Salt 1.8

Ingredients

  • 1 tbsp sunflower oil
  • 1 onion, finely sliced
  • 3 garlic cloves, crushed
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 400g can black beans, drained but not rinsed
  • about 150g cooked chicken (ideally from our pot roast recipe), shredded
  • 4 pickled chillies, chopped
  • 3 tomatoes, roughly chopped
  • small handful coriander leaves, chopped
  • 4 floured tortillas (seeded or wholemeal if you prefer)
  • 100g cheddar, grated
  • 100g plain yogurt
  • 50g chipotle sauce
  • 1 lime, quartered
  • guacamole (optional)

Method

  1. 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.

  2. 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.

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