Best Mexican Chicken Wraps Recipes

MEXICAN CHICKEN & BLACK BEAN WRAPS

Steps:

• 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.

MEXICAN CHICKEN AND RICE WRAPS

Steps:

• In a skillet, combine the chicken and one package of the taco seasoning and prepare as you would tacos, doubling the amount of water. Add the corn and bring to a boil.
• In a large bowl, combine the sour cream, mayo, cheese, and the other packet of taco seasoning. Mix it up well, then add the rice and the picante sauce.
• As soon as the liquid in the chicken mixture is absorbed, add it to the bowl WHILE IT IS STILL HOT. Mix it all together, and spoon into tortilla shells and wrap them up.

15 MINUTE MEXICAN CHICKEN & RICE WRAPS

Steps:

• Heat oil in skillet. Add chicken and cook until lightly browned.
• Add water, salsa, taco seasoning mix; stir. Heat to a boil.
• Stir in 2 cups precooked long grain rice, uncooked; cover. Cook on low heat 5 minutes or until cooked through.
• Spoon chicken mixture onto tortillas; top with shredded cheese, if desired. Fold up sides to enclose filling.

MEXICAN CHICKEN WRAPS

Steps:

• 1 For the chicken: 2 Preheat the grill to medium-high. 3 Brush the chicken breasts with olive oil and then season with salt and pepper. Cook them on the grill, about 4-5 minutes per side, depending on the thickness of the breast. Transfer the chicken to a cutting board to let cool and then cut into small pieces. 4 For the wraps: 5 In a small mixing bowl, combine the cream cheese, scallions, chili peppers, and cilantro. Add salt and papper to taste. 6 Lay out the tortillas on a work surface in front of you. Divide the cream cheese mixture among the tortillas, spreading it out in the middle of each tortilla. Divide the chicken among the tortillas, top with one slice of avocado and one slice of tomato. Tightly roll the tortilla in a cylinder ending with the seam side down. 7 Slice the wraps on the diagonal and serve.