Daily Cooks Challenge - recipes
Chicken and refried bean tortilla wrap
A spicy Mexican treat
RECIPE DETAILS
- Servings:1
- Prep time:4min
- Cook time:5min
- Dish type:Main Course
- Difficulty:Quick & Easy
- Cuisine:Mexican
- Chef:Ed Baines
- Programme:
- Daily Cooks Challenge
Ingredients
5 tbsp vegetable oil
½ clove garlic
¼ chilli
60g kidney beans, strained
1 tbsp coriander
120g chopped tomato
¼ pt boiling water
½ chicken stock cube
200g diced chicken
chilli flakes
cayenne pepper
celery salt
cumin
Juice of ½ lime
1 tsp Worcestershire sauce
A good splash of tabasco
1 tortilla
60g Cheddar
1 tbsp crème fraîche
2 iceberg lettuce leaves, shredded.
½ clove garlic
¼ chilli
60g kidney beans, strained
1 tbsp coriander
120g chopped tomato
¼ pt boiling water
½ chicken stock cube
200g diced chicken
chilli flakes
cayenne pepper
celery salt
cumin
Juice of ½ lime
1 tsp Worcestershire sauce
A good splash of tabasco
1 tortilla
60g Cheddar
1 tbsp crème fraîche
2 iceberg lettuce leaves, shredded.
Preparation
1. Heat 2 tbsp of oil in a saucepan. Add the garlic and chilli and soften.
2. Add the kidney beans and fry off for 3 minutes. Add the coriander stalks and fry for a further minute.
3. Add the boiling water, tomatoes and stock cuboid. Bring to the boil and mash. Put to one side.
4. Lightly dust the chicken with chilli flakes, cayenne pepper, celery salt and cumin. Fry in 2 tbsp of oil until cooked.
5. Add the chopped coriander leaves and lime juice.
6. Re-fry the bean paste in the remaining oil. Add the Worcestershire sauce and Tabasco.
7. Heat the tortilla in a frying pan.
8. Stuff with refried beans, chicken, lettuce, cheese and crème fraîche.