Main content

Chicken and refried bean tortilla wrap



  • 1.

    Heat 2 tbsp of oil in a saucepan. Add the garlic and chilli and soften. Add the kidney beans and fry off for 3 minutes. Add the coriander stalks and fry for a further minute. Add the boiling water, tomatoes and stock cube. Bring to the boil and mash. Put to one side.

  • 2.

    Lightly dust the chicken with chilli flakes, cayenne pepper, celery salt and cumin. Fry in 2 tbsp of oil until cooked. Add the chopped coriander leaves and lime juice.

  • 3.

    Re-fry the bean paste in the remaining oil. Add the Worcestershire sauce and Tabasco.

  • 4.

    Heat the tortilla in a frying pan. Stuff with refried beans, chicken, lettuce, cheese and crème fraîche.

» Metric Converter

» Top Wine Matches For This Recipe

Andrew Graham

Chardonnay, Pinot Noir and Other Whites are the best wines to pair with Chicken and refried bean tortilla wrap.


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings