Hot or not?! Fiery Mexican chicken wraps for only 77p each.
Jalapeños and chipotle paste make these chicken wraps a spice sensation before the cooling avocado kicks in like an antidote!
I’ve said it before and I’ll say it again, wraps make the ultimate, easy packed lunch. And these spicy chicken wraps are the perfect example. Wrapped in tin foil, they’re compact & easy to transport, and the recipe works really well for meal prep, too — make up one big tub of filling in advance and then it only takes a minute to create your wrap fresh each morning with some lettuce and avocado salad. Simple!
My favourite thing about this recipe is how good value it is. Buying and roasting a whole chicken is a great way to make tasty meals on budget. Most of the meat goes into this packed lunch, but then you can use the chicken drumsticks and wings in another dish. (Normally we end up scoffing them fresh from the oven, with a bit of salad for dinner!) Alternatively, this is the perfect recipe for when you’ve got some leftover chicken to use up. Think Sunday roast and then use any leftovers for your Monday packed lunch! Just open up the recipe card at the bottom of the page to adjust the quanties depending on how much you didn’t smother in gravy and devour with your roasties!
This recipe is inspired by Thomasina Miers’ “Fiery Little Chicken Tostadas” from her cookbook Wahaca – Mexican Food at Home, I’ve just tweaked it into chicken wraps instead because they’re much more packed lunch friendly! My Green Rice Salad recipe comes from that book, too, and is definitely worth making. It’s a great summer salad and a nice dish to bring along to a BBQ.
Click here for the full recipe.
Spicy Chicken Wraps
Ingredients
- 350 g cooked chicken meat shredded, from a roast chicken or a couple of breasts
- 100 g lettuce any kind
- 1 avocado sliced or cubed
- 1.5 limes juice of
- 15 g fresh tarragon roughly chopped (or a few tsp of dried)
- 30 g pickled jalapeños (the sliced kind from a jar) roughly chopped
- 3 tbsp mayonnaise light mayo if you're counting calories
- 3 tsp chipotle paste
- salt & pepper for seasoning
- oil for drizzling
- 6 wraps/home-made flatbreads/tortillas to serve
Instructions
Prepare the chicken:
- This is the perfect dish to use up any leftover meat from a roast
- If you don't have any, roast a whole chicken (drizzled in oil and seasoned with s&p) according to packaging instructions
- Once cooked, shred 350g of meat off and keep the rest for other meals
- Alternatively, poach chicken breasts in a pan of salted boiling water with a few slices of raw onion, a few bay leaves, & some peppercorns
- Simmer very gently for 15 minutes (or until cooked through), then shred as above
Make the filling:
- Mix jalapeños, tarragon, mayo, chipotle paste, juice of 1 lime, s&p, and chicken together in a large bowl
- Try some to check the heat level and add more of anything depending on your own tastes
- Transfer to an air-tight container and leave in the fridge until needed
Make your chicken wrap:
- Simply add some lettuce to a wrap with a portion of the chicken mixture and top with avocado
- Finish off with a squeeze of lime juice
- Roll up the wrap and pop it into some foil
