Introduction

Chicken enchilada wraps are a delicious and healthy twist on a classic Mexican favorite. These homemade wholemeal flatbreads filled with spiced chicken and fresh avocado make for a flavorful and satisfying meal. Perfect for a quick lunch or dinner, they’re easy to prepare and packed with vibrant ingredients.

The image shows two folded whole wheat tortillas filled with layers of smashed green avocado spread on the bottom, topped with cooked pieces of golden-brown chicken and red bell pepper strips, dollops of white sour cream, and sprinkled green cilantro leaves all over. One tortilla is fully folded on the right side, and the other on the left is open, showing all the layers inside. Next to them, there is a white bowl on the right side containing more smashed avocado and an open jar with some white sauce. A silver spoon with an orange handle lies on the left side next to the open tortilla. Everything is placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

90g wholemeal flour, plus extra for dusting

3 tsp rapeseed oil

120g bio yogurt

2 tsp mild chilli powder

1 garlic clove, finely grated

1 lime, zested and half juiced

1 red onion, halved and sliced

1 red pepper, deseeded and sliced

2 skinless chicken breasts, sliced (300g)

1 small avocado

15g fresh coriander, chopped

Instructions

Step 1: Tip the flour into a small bowl. Mix 1 tsp of the rapeseed oil with 60ml water, add to the flour and stir with the blade of a knife until the mixture starts to come together. Use your hands to bring the mixture into a ball, then halve and cover with a tea towel.

Step 2: Mix 2 tbsp of the yogurt with the chilli powder, grated garlic, and lime zest. Add the sliced red onion, red pepper, and chicken to the mixture and stir well to coat everything evenly.

Step 3: Heat the remaining 2 tsp of oil in a large non-stick pan over medium heat. Add the chicken mixture and cook, stirring occasionally, for about 10 minutes until the chicken is cooked through and the vegetables are softened.

Step 4: Meanwhile, lightly flour a work surface and heat a large non-stick frying pan over medium heat without adding oil. Roll out one ball of dough into a rough circle about 25cm across and very thin. Carefully peel it off the surface and place it into the hot pan. Cook for about 1 minute, then flip and cook for a few seconds more. Remove and keep warm. Repeat with the second dough ball.

Step 5: Roughly mash the avocado with the juice of half a lime. Spread the mashed avocado evenly over each flatbread, then top with the cooked chicken mixture and remaining yogurt. Sprinkle over the chopped coriander, roll up the enchiladas, and serve immediately.

Tips & Variations

For extra heat, add a pinch of cayenne pepper to the chicken marinade or serve with a spicy salsa on the side.

You can substitute chicken breasts with turkey or tofu for a different protein option.

Try adding black beans or sweetcorn into the chicken mixture for added texture and nutrition.

If you prefer softer wraps, warm the cooked flatbreads wrapped in foil before assembling the enchiladas.

FAQs

Can I make the flatbreads in advance?

Yes, you can make the flatbreads ahead of time and keep them wrapped in foil or plastic wrap. Reheat them gently before assembling the enchiladas for best results.

What can I use instead of bio yogurt?

If you don’t have bio yogurt, plain natural yogurt or Greek yogurt works well as a substitute. Just make sure it’s not flavored and has a similar consistency.