Chicken Wrap With Red Kidney Beans

Chicken Wrap With Red Kidney Beans

Chicken Wrap With Red Kidney Beans

An easy Mexican recipe you can't miss if you're craving spicy and tasty food: chicken wrap with red kidney beans, a traditional Mexican tortilla sandwich

November 6, 2012

Type of dish

Cuisine

serves for

2

total time

0 HR 30 MIN

ingredients

Chicken
2 small breast fillets
peanut oil
2 tbsp
salt
to taste
Pepper
to taste, freshly ground
Chili powder
1/2 tsp
red kidney beans
300 g, tinned
iceberg lettuce
100 g
Avocado
2 each, small
Lemon juice
1 tbsp
tortillas
4

Preparation

Rinse the chicken breast fillets in cold water, then dry and cut into approximately 1 cm dice. Heat the peanut oil in a frying pan and quickly sauté the chicken. Season with salt, pepper and chili powder, then leave to cool slightly.

Drain the red kidney beans. Wash the lettuce, spin dry and shred. Peel and halve the avocados and remove the stones, then mash the flesh with a fork. Season with salt and pepper and mix in the lemon juice.

Heat a dry frying pan and quickly toast the tortillas on both sides. Spread immediately with the avocado puree then scatter evenly with iceberg lettuce, chicken and red kidney beans. Roll up and serve immediately.

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