Pot-roast chicken with stock
Pot-roast your chicken to ensure that it's succulent. This recipe will also give you an amazing stock to use in other recipes so it's a winner all round
Mexican chicken & black bean wraps
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 1 tbsp sunflower oil
- 1 onionfinely sliced
- 3 garlic clovescrushed
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 400g can black beansdrained but not rinsed
- about 150g cooked chicken
- 4 pickled chillieschopped
- 3 tomatoesroughly chopped
- small handful coriander leaveschopped
- 4 tortillas wraps
- 100g cheddargrated
To serve
- 100g plain yogurt
- 50g chipotle sauce
- 1 limequartered
- guacamole(optional)
Nutrition: Per serving
- kcal475
- fat21g
- saturates9g
- carbs40g
- sugars6g
- fibre10g
- protein26g
- salt1.8g
Method
step 1
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.
step 2
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.
