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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.

Ingredients

Scale

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

Find it online: https://spatulaqueen.com/chicken-enchilada-wraps-recipe-2/