Tex-Mex Chicken Wraps
With this recipe, you can quickly and easily conjure up a Mexican-inspired dish for the dinner table. Following the instructions is easy, because you can use ready-made tortillas. This means you can focus on the heavenly chicken breast filling and the hot sauce — and you'll soon have a culinary firework in your kitchen!
Equipment
- Non-stick pan
- Heatproof dish
Ingredients
- 4 tortilla wraps
- 2 tbsp canola oil for sauce
- 2 tbsp flour
- 2 tbsp chili powder
- 1 tsp cumin
- 1 tsp oregano
- 2 garlic cloves
- 1 tbsp honey
- 1 tsp salt for sauce
- 15 fl oz vegetable stock
- 2 tbsp canola oil for filling
- 21 oz diced chicken breast
- 1.75 oz finely chopped onion
- 1.75 oz finely chopped jalapeños
- salt, pepper to taste
- 4.25 oz cooked black beans
- 5 oz grated cheddar
- 5 oz grated mozzarella
- freshly chopped cilantro for garnishing
Instructions
- First mix the sauce: pour the oil in the pan, then add the flour, chili, cumin, honey, garlic, and salt one after another. Briefly brown the mixture while stirring. Stir in the vegetable stock with a whisk and let the sauce come to the boil, before taking it off the heat.
- Brown the chicken in some oil in a non-stick pan, then cook it further with the onions and jalapeños. Season the filling with salt and pepper and set it to one side.
- Spread each tortilla with one to two tablespoons of the sauce, then place a line of black beans along the middle. Add roughly a quarter of the cooked chicken on top. Sprinkle on cheddar and mozzarella according to your taste, then fold in both sides of the tortilla. Place the filled tortilla in a heatproof dish big enough for all four, then prepare the other three as you did the first.
- Pour the rest of the sauce evenly over the tortillas, sprinkle more cheddar and mozzarella on top, and then slide the dish into the oven. Bake your filled tortillas for eight minutes in a convection oven at 360°F.
- Before serving, sprinkle chopped cilantro over the melted cheese.
