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Mexican Chicken and Bean Wraps with Fresh Salsa
Mexican Chicken and Bean Wraps with Fresh Salsa

Mexican Chicken and Bean Wraps with Fresh Salsa

3 Review(s)
Cook Minutes 25 Min
Prep : 10 minutes Cook: 15 minutes
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A simple and tasty favourite with delicious Mexican flavours.

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4 Servings
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 small cooked chicken, meat removed from bone, shredded
800 g Wattie's Salsa Chilli Beans Medium
4-6 flour tortillas or wraps
1 ½ cups grated tasty cheese
Fresh Salsa
2 tomatoes, seeded and finely chopped
½ red onion, finely chopped
1 cup coriander leaves, chopped
1 mild green chilli, finely chopped
or 1 jar salsa
sour cream, to serve
fresh coriander leaves
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Step 1
1. In a saucepan, combine shredded chicken with half of the Wattie's Salsa Chilli Beans Medium and cook over low heat until hot.
Step 2
2. Divide the chicken and Mexican bean mixture between the wraps placing the filling in a line along the centre of each wrap. Sprinkle with half the cheese then roll each wrap around the filling. Arrange in a lightly oiled ceramic baking dish, seam-side down.
Step 3
3. Pour the second half of the Wattie's Salsa Chilli Beans Medium over the top of the filled wraps and sprinkle with remaining cheese. Bake in a preheated oven of 180ºC for 15 minutes until cheese is melted and filling is hot.
Step 4
4. Meanwhile, combine fresh salsa ingredients in a bowl. To serve, top wraps with a dollop of sour cream, a few spoonfuls of fresh salsa and a few coriander leaves. Serve immediately.
Made With
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Salsa Chilli Beans

Large and small red kidney beans are combined with corn and added to a thick and rich blend of tomatoes, onion, garlic and chilli powder. This delicious medium heat is suitable for those looking for something a little spicy! No added colours, flavours or preservatives.
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