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