Lunch · Mexican
Mexican chicken and black bean wrap
Spiced chicken and black beans rolled with rice and salsa in a warm tortilla.
- Serves
- 2
- Prep
- 10 min
- Cook
- 12 min
- Total
- 22 min
- High-protein here means at least 20 g of protein a serving, and at least 20% of its calories.
- Dairy-free here means no milk, cheese, butter, yogurt or cream.
Ingredients
For 2 servings- 250 g chicken breast, skinless, sliced
- 1 tsp ground cumin
- 1/2 tsp paprika
- 1 tbsp olive oil
- 200 g canned black beans, drained
- 2 whole wheat tortillas
- 100 g romaine lettuce, chopped
- 150 g cherry tomatoes, diced
- 15 g fresh cilantro, chopped
Method
Toss the chicken with the cumin and paprika.
Heat the olive oil in a pan and cook the chicken for 6 to 7 minutes until cooked through.
Warm the black beans in a small pan for 3 minutes.
Warm the tortillas, then layer each with lettuce, chicken, black beans and tomatoes.
Scatter with cilantro, wrap tightly and serve.