Chicken Wrap With Red Kidney Beans
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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
06 November, 2012
ingredients
Chicken
2 small breast fillets
Peanut oil
2 tbsp
Salt
to taste
Pepper
to taste, freshly ground
Chili pepper
1/2 tsp
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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