These Mexican chicken wraps are a delicious and easy meal option for busy weeknights. Packed with flavour and ready in around 30 minutes, these wraps are sure to become a regular in your dinner rotation.
We love Mexican food. Tacos, fajitas, burritos and enchiladas all feature heavily on our meal plans.
This Mexican chicken wraps recipe doesn’t quite fall into any category neatly. It’s a simple chicken filling, with a Mexican-inspired taco seasoning.
It’s a great dinner for busy School nights when you don’t have much time to cook, or a great weekend lunch when you need something warm and satisfying.
Why I Love Mexican Chicken Wraps
Mexican chicken wraps with tortillas are fantastic because:
- The flavour isn’t too strong. It’s ideal for kids.
- Wraps are an easy midweek dinner.
- Plenty of flavour and nutrition.
- You can add almost anything.
- They are delicious.
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Ingredients For Mexican Chicken Wraps
My wraps are really only Mexican inspired because of the spice mix. It’s very fajita/taco inspired. Keep that spice mix the same, and you can change the veggies, beans and other fillings. This is a great start, but feel free to add and take away.
There are some ideas below, but to start with, I use:
Olive Oil – Other cooking oils are fine too.
Red Onion
Yellow Bell Pepper – Red, green and orange are all great too. A combination of them all is even better!
Chicken Breast – I use mini breast fillets usually, either chopped up a little or left whole, but really, you could use any chicken. Even boneless skinless chicken thighs would be great.
Butter Beans
Cumin
Chilli Powder
Paprika
Oregano
Salt and Pepper
Water – Use lime juice instead for a tangier flavour.
Flour Tortillas
Grated Cheese, Salad, Sour Cream and Guacamole
You’ll Also Need
I make my Mexican wrap filling in a large frying pan. But any flameproof pan is great. Then you just need a sharp knife, chopping board and spatula.
How to Make Mexican Chicken Wraps – Step-by-Step Instructions
Full, easy-to-follow instructions and quantities are available in the recipe card at the bottom of this post.
Step One
Chop the peppers (and remove the seeds), the onions and chicken, and drain the butter beans.
Step Two
Mix the spices, salt and pepper in a small bowl and set to one side.
Step Three
Warm the oil in a large, non-stick, flameproof pan over medium heat on the hob.
Step Four
Add the onions and fry for 5 minutes, stirring often. Fry for longer if you want them super soft.
Step Five
Add the chicken and fry for 5-10 minutes, stirring often until browned.
Step Six
Stir in the pepper and beans.
Step Seven
Add the spices and water, stir well.
Step Eight
Simmer for 15 minutes, stirring occasionally.
Step Nine
Check that the chicken is cooked through, and over 75 degrees C in the centre before serving. I recommend using a food thermometer.
Step Ten
Serve on tortilla wraps with cheese and dips or sauces of choice and wrap. I add grated cheddar cheese and sour cream, and then some tomatoes and lettuce for a bit of crunch.
Fold and wrap to serve.
Serving Suggestions
You can serve your Mexican chicken wraps with Mexican sides, like spicy rice and guacamole. Or, you could serve with the same sides you’d serve with other wraps. I tend to go for options, so that everyone can help themselves, and there’s leftovers for the next day.
Some great options include rice, coleslaw, dips, wedges, chips, salad and corn.
Variations
There’s so much that you can do differently, or add to your chicken wraps with Mexican spices.
Add More Veggies
Peppers are great in wraps. Colourful, tasty and crunchy, they work well. Add more, or try also adding things like tomatoes and sweet corn to the pan.
Change the Beans
We love butter beans. But black beans or kidney beans are perhaps a more authentic option.
Make it Spicy
My wraps aren’t too spicy. For spicy Mexican chicken wraps, add more chilli powder, some red chilli flakes, or some cayenne pepper.
Add Some Rice
If you like a more burrito style wrap, add some cooked white rice. This will also make your filling go further and is ideal if you are serving more people.
Leftovers
Leftovers can be reheated in the microwave or a pan. Serve in wraps again, or with rice or pasta for another filling dinner.
Use a food thermometer to make sure the chicken has reached over 75 degrees C before serving.
Storage
Keep leftovers in an airtight container in the fridge and use within 24 hours. Don’t reheat more than once.
FAQ
Mexican chicken wraps can be tortillas, burritos, fajitas, taquitos or enchiladas, depending on how they are served and cooked.
Sides like rice, corn, sour cream, salsa, guacamole, wedges, fries, coleslaw and garlic bread are delicious with wraps.
Other Recipes
If you like these chicken wraps you might also want to try:
Mexican Chicken Wraps
Equipment
Ingredients
- 1 Tablespoon Olive Oil
- 1 Red Onion (Sliced)
- 1 Yellow Pepper (Deseeded and sliced)
- 400 g Chicken Breast (Chopped)
- 400 g Butter Beans (Drained)
- 1 Teaspoon Cumin
- 1 Tablespoon Chilli Powder
- 1 Tablespoon Paprika
- 1 Teaspoon Oregano
- Pinch Salt and Pepper
- 100 ml Water
- 4 Tortilla Wraps
- Grated Cheese, Salad, Sour Cream and Guacamole (to serve – optional )
Instructions
- Mix the spices and salt and pepper in a small bowl and set to one side.
- Warm the oil in a large, non-stick, flameproof pan over medium heat on the hob.
- Add the onions and fry for 5 minutes, stirring often.
- Add the chicken and fry for 5-10 minutes, stirring often until browned.
- Stir in the pepper and beans.
- Add the spices and water, stir well.
- Simmer for 15 minutes, stirring occasionally.
- Check that the chicken is cooked through, and over 75 degrees C in the centre before serving. I recommend using a food thermometer.
- Serve on tortilla wraps with cheese and dips or sauces of choice and wrap.
Video
Notes
Nutrition
Any nutritional information is given as a general guide only and may not be accurate. The information is provided using an online calculator and is specific to my ingredients. Please make your own calculations if you want precise information.
