A little bit about this recipe…..
Prep: 10 mins | Cook: 10 mins | Serves: 6 | Cost: £ 3ish
This recipe is a great way to use left over roast chicken. I did these on top of some enchilada sauce and topped them with garlic & herb dip and a sprinkle of grated cheese. I have added links to these sauces (as well as homemade refried beans) at the bottom of this recipe. I served these wraps with a Caesar salad.
Ingredients
- 300g (‘ish) leftover roast chicken shredded
- 1 onion finely chopped
- 1 red pepper finely chopped
- 85g grated cheddar + some extra for the topping
- 100g of pickled green chillies finely chopped (optional)
- 1/2 tsp garlic powder
- 1/2 tsp ground cumin
- 1 tsp chipotle paste
- 6 tortilla wraps
- 1 tin refried beans (or homemade…see below)
- Olives, cooked bacon, anything else you fancy (All optional)
Method
- Add 1 tsp oil to a pan heat on medium heat
- Add onion and pepper and fry until soft
- Place chicken, peppers and onions in a bowl (along with any other stuff you fancy chucking in).
- Add all the remaining ingredients except the refried beans
- Spoon a layer of the refried beans on a tortilla wrap
- Place some of the chicken mixture on top of the beans
- Fold two sides of the wrap then roll up (I put a little water around the edge of the wrap to help seal)
- Brush a little oil all over your rolled wrap
- Now you can either fry or place in the oven at 180°C until golden brown. If frying, start with the seal side down
Blags, Tips & Tricks
- I think these turn out better if you shallow fry them but (fairly obviously) that is entirely upto you. Here are my recipes for the sauces and the beans: