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
INGREDIENT :
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 floured tortillas (seeded or wholemeal if you prefer)
100g cheddar, grated
100g plain yogurt
50g chipotle sauce
1 lime, quartered
guacamole (optional)
RECIPE DIRECTION :
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.
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.
