Chicken Enchilada Wraps Recipe

Introduction

Chicken enchilada wraps are a delicious twist on a classic Mexican favorite. These homemade wholemeal wraps filled with spiced chicken, fresh vegetables, and creamy avocado make for a quick and satisfying meal. Perfect for a weeknight dinner or casual lunch, they’re both flavorful and wholesome.

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

1. Step 1: Tip the flour into a small bowl. Mix 1 tsp of the oil with 60ml water, add to the flour and stir with the blade of a knife until the mixture starts to come together. Use your hands to form the mixture into a ball, then halve and cover with a tea towel.
2. Step 2: Mix 2 tbsp of the yogurt with the chilli powder, garlic, and lime zest. Add the onion, red pepper, and sliced chicken, then stir well to coat everything in the mixture.
3. Step 3: Heat the remaining 2 tsp of oil in a large non-stick pan over medium heat. Add the chicken mixture and cook, stirring occasionally, for about 10 minutes until the chicken is cooked through and vegetables softened.
4. Step 4: Lightly flour a work surface and heat a very large non-stick frying pan over medium heat without oil. Roll out one ball of dough into a rough circle about 25cm across, keeping it paper thin. Carefully peel it from the surface and place it into the pan. Cook for about 1 minute until the dough firms, then flip and cook for a few seconds more. Remove and repeat with the second dough ball.
5. Step 5: Roughly mash the avocado with the lime juice. Spread this over each flatbread, then top with the cooked chicken mixture and spoon over the remaining yogurt. Scatter with chopped coriander, roll up the wraps, and serve immediately.

Tips & Variations

• For extra heat, add a pinch of cayenne pepper or a few chopped chillies to the chicken mixture.
• Swap the chicken for cooked shredded turkey or firm tofu for a different protein option.
• Use Greek yogurt as a tangier alternative to bio yogurt.
• If you prefer softer wraps, cover cooked flatbreads with a damp cloth to keep them warm while cooking the second one.

Storage

Store any leftover chicken mixture and mashed avocado separately in airtight containers in the refrigerator for up to 2 days. Wraps are best enjoyed fresh but can be kept wrapped in foil at room temperature for a few hours. Reheat the chicken filling gently in a pan and warm the wraps in a dry frying pan before assembling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the wraps ahead of time?

You can prepare the chicken filling a day in advance and keep it refrigerated. For best texture, make the wraps fresh and assemble right before serving.

What can I use if I don’t have wholemeal flour?

You can substitute plain or all-purpose flour instead, though wholemeal adds a nice nuttiness and extra fiber to the wraps.

Chicken Enchilada Wraps Recipe

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★★★★★

4.6 from 145 reviews

These Chicken Enchilada Wraps combine homemade wholemeal flatbreads with a flavorful chicken and vegetable filling coated in a spicy yogurt marinade. The wraps are filled with a creamy avocado spread and fresh coriander, making for a delicious, wholesome meal perfect for lunch or dinner.

• Author: Isabella
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 2 wraps 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Mexican-inspired
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Flatbread Dough

• 90g wholemeal flour, plus extra for dusting
• 3 tsp rapeseed oil (divided)
• 60ml water

Filling and Toppings

• 120g bio (organic) 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 (approximately 300g)
• 1 small avocado
• 15g fresh coriander, chopped

Instructions

1. Prepare the flatbread dough: Tip the wholemeal flour into a small bowl. Mix 1 teaspoon of rapeseed oil with 60ml of water and add to the flour. Stir with the blade of a cutlery knife until the mixture begins to come together. Use your hands to knead the mixture into a smooth ball. Halve the dough and cover with a tea towel to rest.
2. Make the chicken marinade and cook the filling: In a separate bowl, mix 2 tablespoons of yogurt with the mild chilli powder, grated garlic, and lime zest. Add the sliced red onion, red pepper, and chicken slices, stirring well to coat all the ingredients evenly. Heat the remaining 2 teaspoons of rapeseed oil in a large non-stick pan over medium heat. Add the chicken mixture and cook, stirring occasionally, for about 10 minutes until the chicken is thoroughly cooked and the vegetables are softened.
3. Cook the flatbreads: Lightly flour your work surface and heat a large non-stick frying pan over medium heat without adding oil. Roll out one portion of the dough into a thin circle approximately 25cm in diameter. Carefully peel off the dough and place it into the hot pan. Cook for about one minute until lightly browned, then flip and cook the other side for a few seconds. Remove to a plate and repeat with the second dough portion.
4. Prepare the avocado spread and assemble: Roughly mash the avocado with the juice from half the lime. Spread the avocado mixture evenly over each cooked flatbread. Distribute the cooked chicken and vegetable mixture over the avocado spread. Drizzle the remaining yogurt over the filling and sprinkle with chopped fresh coriander. Roll up the flatbreads tightly to form wraps and serve immediately.

Notes

• Ensure the flatbread dough is rolled out as thinly as possible for a soft, pliable wrap.
• If preferred, you can substitute chicken breasts with chicken thighs for juicier results.
• Adjust chilli powder quantity to suit your preferred spice level.
• These wraps are best eaten fresh but can be wrapped tightly and stored in the fridge for up to 24 hours.
• For a gluten-free version, substitute wholemeal flour with a suitable gluten-free flour blend.

Keywords: chicken enchilada wraps, homemade flatbread, healthy chicken wraps, avocado chicken wraps, Mexican-inspired recipes