Dinner

Spiced Chicken Egg Wraps Recipe

ByNoah Steele January 28, 2026January 28, 2026

Introduction

These spiced chicken egg wraps are a flavorful and wholesome meal, perfect for a quick lunch or dinner. Combining tender chicken, smoky beans, and fresh vegetables wrapped in delicate egg crepes, they offer vibrant taste and satisfying texture.

Two flat, round golden-brown tortillas are placed on white plates on a white marbled surface. One tortilla is open-faced with layers: a base layer of soft cooked meat pieces in dark brown, topped by shredded white chicken, bright red diced tomatoes, thin rings of purple pickled onions, and fresh green cilantro leaves scattered on top. The second tortilla is folded in half, showing the same colorful fillings peeking out from the side. A beige waffle-textured cloth napkin lies between the plates, and a clear glass with water and a lemon slice is near the top left corner. The scene is bright and warm. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 red onion, halved and thinly sliced
1 lemon, juiced

400g can black beans
2 tsp tomato purée

½ tsp smoked paprika
1 tsp ground coriander

½ tsp vegetable bouillon powder
200g cooked skinless chicken breast, sliced
⅓ pack coriander, chopped

2 tomatoes, cut into thin wedges
4 eggs
½ tsp smoked paprika

½ tsp cumin seeds
1 tsp rapeseed oil

Instructions

Step 1: Put the red onion and lemon juice in a non-reactive bowl. Use your hands to scrunch them together and set aside, allowing the onions to soften.

Step 2: Drain the black beans mostly, leaving a little liquid in the can. Tip them into a bowl and mash with the tomato purée, smoked paprika, ground coriander, and vegetable bouillon powder.
Step 3: Top the mashed bean mixture with sliced chicken, cover, and warm through in the microwave for 4 minutes.
Step 4: Beat 2 eggs with ¼ tsp each of smoked paprika and cumin seeds.

Step 5: Heat the rapeseed oil in a 20cm non-stick frying pan over medium heat. Pour in the egg mixture and cook undisturbed for about 5 minutes until set. Remove the egg wrap to a plate.
Step 6: Repeat step 4 and 5 with the remaining eggs and spices to make more wraps.
Step 7: Spoon the warm bean and chicken mixture down the center of each egg wrap. Top with half the chopped coriander, tomatoes, and softened onions. Scatter over the remaining coriander and drizzle any lemon juice from the onions on top.

Step 8: Serve immediately while warm and enjoy your spiced chicken egg wraps.

Tips & Variations

For extra heat, add a pinch of chili flakes to the bean mixture.
You can substitute black beans with kidney beans or chickpeas for a different flavor.

Use fresh lemon juice to brighten the dish and soften the onions gently.
If you prefer, swap rapeseed oil for olive oil for a richer taste.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the microwave or in a frying pan over low heat to avoid drying out the egg wraps. It’s best to assemble the wraps fresh to maintain their texture.