Home
Recipes
Mexican chicken & black bean wraps

Mexican chicken & black bean wraps served on a chopping board

Mexican chicken & black bean wraps

Name: Mexican chicken & black bean wraps
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
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; 4 pickled chillies chopped; 3 tomatoes roughly chopped; small handful coriander leaves chopped; 4 tortillas wraps; 100g cheddar grated; 100g plain yogurt; 50g chipotle sauce; 1 lime quartered; guacamole (optional)

Tom Kerridge

Published: February 2, 2018 at 4:49 PM

Save recipe

Serves 4

Easy

Prep: 15 mins

Cook: 20 mins

A star rating of 4.8 out of 5.15 ratingsRate

loading...

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

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Pot-roast chicken with stock

A star rating of 5 out of 5.40 ratings

Chicken & leek filo pie

A star rating of 4.8 out of 5.38 ratings

One-pot Chinese chicken noodle soup

A star rating of 4.7 out of 5.41 ratings

Ingredients

Nutrition

Units:

MetricUS

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
4 pickled chillies

chopped
3 tomatoes

roughly chopped
small handful coriander leaves

chopped
4 tortillas wraps
100g cheddar

grated

To serve

100g plain yogurt
50g chipotle sauce
1 lime

quartered
guacamole

(optional)

Keep the screen awake with cook mode on the Good Food app.

Nutrition: Per serving

kcal475
fat21g
saturates9g
carbs40g
sugars6g
fibre10g
protein26g
salt1.8g

Method

step 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.
step 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.

Recipe from Good Food magazine, February 2018

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.8 out of 5.15 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now