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Chipotle chicken wraps

These healthy smoky chicken wraps, packed with veg, are great for a night in. To make a veggie version, simply replace the chicken with roasted sweet potato

  • Prep: 15 mins
    Cook: 25 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 425
  • Carbohydrates 49
  • Saturated Fat 3
  • Sugar 9
  • Protein 28
  • Fat 11
  • Fibre 9
  • Salt 1.2

Nutrition per serving

  • Calories 425
  • Carbohydrates 49
  • Saturated Fat 3
  • Sugar 9
  • Protein 28
  • Fat 11
  • Fibre 9
  • Salt 1.2

Ingredients

  • 1 tbsp vegetable oil
  • 1 onion, finely sliced
  • 1 garlic clove
  • 2 chicken breasts, sliced into strips
  • 2 tbsp chipotle paste
  • 400g can chopped tomatoes
  • 400g can black beans, drained
  • 4 large corn or flour tortilla wraps
  • ½ avocado, stoned, peeled and sliced
  • ½ Baby Gem lettuce, shredded
  • 1 lime, halved

Method

  1. Heat the oil in a frying pan over a low-medium heat. Toss in the onion and cook for 10 mins until softened. Crush in the garlic and stir for 1 min before adding the chicken. Turn up the heat and brown the chicken all over. Spoon over the chipotle and stir to coat for 1 min. Pour in the tomatoes and bring to the boil. Season well and reduce the heat to a gentle simmer.

  2. Cook for 5-6 mins or until the chicken is cooked through and any excess liquid has evaporated. Stir the beans through until warmed, then remove from the heat. Warm the wraps following pack instructions.

  3. Divide the mix between the wraps, top with the avocado and shredded lettuce, and squeeze over the lime. Roll up and cut in half before serving.

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