Chicken Enchilada Wraps Recipe
Introduction
Chicken enchilada wraps are a flavorful and healthy twist on a classic Mexican dish. Soft wholemeal flatbreads filled with spiced chicken, fresh veggies, and creamy avocado make a perfect meal for any day of the week.
Ingredients
- 90g wholemeal flour, plus extra for dusting
- 3 tsp rapeseed oil
- 120g bio yogurt
- 2 tsp mild chilli powder
- 1 garlic clove, finely grated
- 1 lime, zested and half juiced
- 1 red onion, halved and sliced
- 1 red pepper, deseeded and sliced
- 2 skinless chicken breasts, sliced (300g)
- 1 small avocado
- 15g fresh coriander, chopped
Instructions
- Step 1: Tip the flour into a small bowl. Mix 1 tsp of the oil with 60ml water, then add this to the flour. Stir with the blade of a knife until the mixture begins to come together. Use your hands to form the dough into a ball, then halve it and cover with a tea towel.
- Step 2: In a separate bowl, mix 2 tbsp of the yogurt with the chilli powder, grated garlic, and lime zest. Add the sliced onion, red pepper, and chicken to this mixture, stirring well to coat everything evenly.
- Step 3: Heat the remaining oil in a large non-stick pan over medium heat. Add the chicken and vegetable mixture and cook for about 10 minutes, stirring occasionally, until the chicken is fully cooked and the vegetables are tender.
- Step 4: Lightly flour a work surface and heat a very large non-stick frying pan over medium heat without oil. Roll out one half of the dough into a thin, roughly 25cm circle. Carefully peel it from the surface and place it into the hot pan. Cook for about 1 minute, then flip and cook for a few more seconds. Remove and repeat with the other dough ball.
- Step 5: Roughly mash the avocado with the lime juice. Spread this over each flatbread, then top with the cooked chicken mixture and the remaining yogurt. Sprinkle over the chopped coriander, roll up the wraps, and serve immediately.
Tips & Variations
- For extra spice, add a pinch of cayenne pepper to the yogurt mixture.
- Substitute chicken with cooked shrimp or black beans for a different protein option.
- Use fresh spinach or rocket leaves inside the wraps for added greens and crunch.
Storage
These wraps are best enjoyed fresh but can be stored in an airtight container in the fridge for up to 2 days. Reheat gently in a pan or microwave before serving. Keep any extra avocado separate as it may darken in the fridge.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular flour instead of wholemeal flour?
Yes, regular plain flour can be used to make the flatbreads if you prefer a softer texture. Wholemeal flour gives a nuttier flavor and adds fiber.
Can I prepare the chicken filling ahead of time?
Absolutely. The chicken mixture can be cooked and stored in the fridge for up to 24 hours before assembling the wraps. Just reheat it gently before filling the flatbreads.
PrintChicken Enchilada Wraps Recipe
These Chicken Enchilada Wraps feature tender chicken breasts marinated in a zesty yogurt and chili mixture, combined with fresh vegetables and creamy avocado, all wrapped in homemade wholemeal flatbreads. This healthy, flavorful meal comes together quickly on the stovetop, making it perfect for a nutritious weeknight dinner.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-inspired
- Diet: Low Fat
Ingredients
For the Flatbreads
- 90g wholemeal flour, plus extra for dusting
- 3 tsp rapeseed oil
- 60ml water
For the Filling
- 120g bio yogurt
- 2 tsp mild chili powder
- 1 garlic clove, finely grated
- 1 lime, zested and half juiced
- 1 red onion, halved and sliced
- 1 red pepper, deseeded and sliced
- 2 skinless chicken breasts, sliced (300g)
- 1 small avocado
- 15g fresh coriander, chopped
Instructions
- Make the dough: Tip the wholemeal flour into a small bowl. Mix 1 teaspoon of rapeseed oil with 60ml of water and add it to the flour. Stir with the blade of a knife until the mixture begins to come together, then use your hands to form it into a ball. Halve the dough and cover with a tea towel to rest.
- Prepare the chicken mixture: In a separate bowl, combine 120g of yogurt with 2 teaspoons of mild chili powder, the grated garlic, and lime zest. Add the sliced red onion, red pepper, and chicken slices, stirring well to coat all ingredients.
- Cook the chicken filling: Heat the remaining 2 teaspoons of oil in a large non-stick pan over medium heat. Add the chicken and vegetable mixture and cook, stirring occasionally, for about 10 minutes until the chicken is cooked through and the vegetables are tender.
- Cook the flatbreads: Lightly flour your work surface and a very large non-stick frying pan. Roll out one ball of dough into a rough 25cm circle as thin as possible. Carefully lift and place it into the heated frying pan without oil. Cook for about 1 minute on the first side until cooked through, then flip and cook for a few seconds on the other side. Remove to a plate and repeat with the second ball of dough.
- Assemble the wraps: Roughly mash the avocado with the juice of half a lime. Spread the mashed avocado evenly over each flatbread. Top with the cooked chicken mixture and dollops of the remaining yogurt. Sprinkle with chopped fresh coriander.
- Serve: Roll up the enchiladas tightly and serve immediately while warm.
Notes
- You can substitute wholemeal flour with all-purpose flour if preferred, but wholemeal adds extra fiber.
- Adjust the chili powder amount depending on your spice preference for milder or hotter flavors.
- For extra creaminess, add a dollop of sour cream or cheese inside the wraps.
- Using a non-stick pan is essential for cooking the flatbreads without added oil.
- Make sure the chicken is fully cooked; slices should be opaque and no longer pink inside.
Keywords: chicken wraps, enchilada wraps, healthy chicken recipe, wholemeal flatbread, yogurt marinated chicken
