Description
These chicken enchilada wraps are a healthy and flavorful meal perfect for lunch or dinner. Made with wholemeal flour flatbreads, a tangy and spicy yogurt-based chicken filling, fresh red peppers, onions, and creamy avocado, they combine wholesome ingredients with vibrant Mexican-inspired flavors. The wraps are expertly cooked on the stovetop, making them quick to prepare and deliciously satisfying.
Ingredients
Scale
Flatbread Dough
- 90g wholemeal flour, plus extra for dusting
- 3 tsp rapeseed oil, divided
- 60ml water
Chicken Filling
- 120g bio yogurt (divided: 2 tbsp for marinade, remaining for topping)
- 2 tsp mild chilli powder
- 1 garlic clove, finely grated
- 1 lime, zested and half juiced (zest for marinade, juice for avocado)
- 1 red onion, halved and sliced
- 1 red pepper, deseeded and sliced
- 2 skinless chicken breasts, sliced (300g)
Additional Toppings
- 1 small avocado
- 15g fresh coriander, chopped
Instructions
- Prepare the Dough: Tip the wholemeal flour into a small bowl. Mix 1 tsp of rapeseed oil with 60ml water, then add to the flour. Stir with the blade of a knife until the mixture starts to come together. Use your hands to form the dough into a ball, then halve it and cover with a tea towel to rest.
- Marinate the Chicken Mixture: In a separate bowl, mix 2 tablespoons of bio yogurt with the mild chilli powder, finely grated garlic, and lime zest. Add the sliced red onion, red pepper, and chicken pieces, stirring well to coat everything evenly with the marinade.
- Cook the Chicken Filling: Heat the remaining 2 teaspoons of rapeseed oil in a large non-stick frying pan over medium heat. Add the chicken mixture and cook for about 10 minutes, stirring occasionally until the chicken is fully cooked and vegetables are tender.
- Cook the Flatbreads: Lightly flour your work surface. Heat a very large non-stick frying pan over medium heat without oil. Roll out each dough ball into a rough 25cm circle, very thin. Carefully lift the dough and place it into the hot pan. Cook until the dough firms and bubbles appear, about 1 minute, then flip and cook for a few seconds more. Transfer to a plate and repeat with the other dough ball.
- Prepare the Avocado Spread and Assemble: Roughly mash the avocado with the juice of half the lime. Spread the mashed avocado evenly over each flatbread. Top with the cooked chicken mixture, the remaining yogurt, and sprinkle fresh chopped coriander over the top.
- Roll and Serve: Roll up each flatbread tightly to form enchilada-style wraps. Serve immediately while warm for the best flavor and texture.
Notes
- Ensure the flatbreads are rolled very thin for soft and pliable wraps.
- You can adjust the chilli powder quantity to suit your heat preference.
- Substitute chicken with turkey or a plant-based protein for variation.
- The wraps are best served fresh but can be wrapped tightly and refrigerated for up to 24 hours.
- Use full-fat bio yogurt for creamier texture or low-fat if preferred.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-inspired
Keywords: chicken enchilada wraps, wholemeal flatbread, healthy enchiladas, stovetop wraps, easy chicken recipes, Mexican wraps
