These Easy Mexican Chicken Wraps should really be described as Tex-Mex at best. They are based on wraps that I used to buy years ago in a local butcher shop but I can’t get them anymore. I have started making them myself and they have quickly become a favourite in our house.
The ingredients list may look quite long but you will probably have most of it in your cupboard already. The only items I actually had to buy for this were the chicken and the wraps. The recipe is incredibly easy and the best part is that you can make the wraps in advance, allow them to cool and freeze. Just pop them in the oven straight from the freezer to defrost and warm through.
Honestly, I don’t usually measure ingredients when I am making them, I just gave measurements as a guide here. Taste as you go and you will know whether to add more of one spice or if the sauce needs a little salt. I use chipotle chilli flakes here, I get them in M&S, but if you can’t get them use regular chilli flakes and add a pinch of paprika to add a smoky flavour. I deliberately haven’t given a measurement for the cheese. I like lots of melted cheese, you go with your own personal taste.
Serve with some wedges or Mexican rice if you want to bulk up the meal. I just went with my Chunky Guacamole and some sour cream.
And I know my pics aren’t the best, it’s bloody hard to make wraps look good!
Useful tips & links:
- Make these wraps vegetarian by leaving out the chicken and Worchestershire sauce and adding more beans.
- For tips on how to fold a wrap so that it doesn’t fall apart have a look at this post on The Kitchn.
- Have a look at this tasty Chicken Taco Salad on The Last Food Blog.
Easy Mexican Chicken Wraps
Makes 8 wraps
- 1 tbsp of vegetable oil
- 2-3 chicken breast fillets, approx 450g in total
- 1 small red onion, peeled and finely diced
- 1 red bell pepper, finely diced
- 2 tsp of ground cumin
- 1 tsp of dried oregano
- 1 tsp of chipotle chilli flakes or red chilli flakes
- ½ tsp of garlic powder
- ¼ tsp of ground allspice
- Salt and pepper
- 600g of tinned chopped tomatoes
- 1 tbsp of Worcestershire sauce
- ½ tsp of soft dark brown sugar
- 200g of cooked kidney beans
- 150g of cooked black beans
- 150g of sweetcorn
- A small bunch of fresh coriander
- 8 large white soft tortilla wraps
- Grated cheese, cheddar or Monterey Jack cheese would be good
- Start by heating the oil in a large pan, I use a stir fry pan, over a medium heat. Add the chopped onion and allow them to cook slowly for about 10 minutes.
- While the onions are cooking, chop the chicken breasts into small cubes. When the onions are soft, add the chicken and turn up the heat a little to brown the outside of the meat.
- Reduce the heat again to medium and add the diced pepper, the cumin, oregano, chilli flakes, garlic powder and allspice. Keep stirring over the heat and season with a little salt and pepper.
- Once the spices have cooked, pour in the chopped tomatoes, Worchestershire sauce and sugar. Give it a good mix and when the sauce comes close to boiling, reduce the heat, cover and simmer for 10 minutes.
- Add the drained beans and sweetcorn and simmer again for another 10 minutes.
- Taste the sauce to see if it needs more spice or seasoning, or even more sugar if the tomatoes are particularly tart.
- Add the fresh coriander. I have a lot of lime juice in my guacamole but if you are not using it then add a splash of lime juice to the sauce too. Remove from the heat.
- Use a large dry non-stick pan to heat the tortilla wraps for a minute on either side.
- Sprinkle some cheese just below the middle of the heated wrap, top with the chicken and bean sauce. Fold in the sides of the wrap and then roll tightly from the bottom up. Serve immediately or reheat later in the oven.