Recipe for toasted Fajita Wraps filled with Refried Beans and Shredded Chicken. Topped with salsa, sriracha and fresh coriander

4 chicken breasts
2 tbsp sriracha
1/2 cup boiling water (for the refried beans)
1/2 tsp ground cumin
10g fresh coriander – discard stalks
2 cloves garlic – peel, grate finely & chop
1 tin red kidney beans – drain & rinse
1 lime
8 tortilla wraps
1 onion – chop finely
4 radishes – slice thinly
1 sachet tomato paste
1 tomato – dice (Ω cm)
1/2 tsp chilli powder (optional)
olive oil (from your pantry)
salt & black pepper (from your pantry)
cling film (from your pantry)

How To
Preparation: Prepare all ingredients as indicated above. Boil the kettle.

Lime: Using the fine side of a box grater, grate the peel of the lime to create zest. Then cut in half and juice. Set aside.

Chicken: Place the chicken breasts (one at a time) between two sheets of cling film and bash with a full wine bottle or rolling pin to flatten (1cm). Scatter chicken on both sides with freshly ground salt and pepper. Place a large frying pan on a medium-high heat with a drizzle of olive oil and add the chicken. Cook for 3 minutes on each side until nicely browned and cooked through. Remove from the pan, place on a plate and shred (pull apart) the meat using 2 forks.

Refried beans: Place a large frying pan on a medium-high heat with a drizzle of olive oil and cook the onion with a little salt for 5 minutes. Add the garlic, cumin, chilli powder (optional), red kidney beans and tomato paste and cook for 1 minute. Add the boiling water (check quantity above). Use the back of a spoon or a potato masher to roughly mash the kidney beans while they cook. Cook until the sauce thickens – about 4-5 minutes. Season to taste with salt and pepper.

Salsa: Mix together the tomatoes, radishes, lime zest and juice, a drizzle of olive oil and salt and pepper.

Wraps: Toast the wraps in a dry pan on a medium heat for about 30 seconds per side.

Serve by spreading some refried beans over the wraps and top with some shredded chicken, salsa, sriracha and fresh coriander.

Recipe courtesy of Daily Dish– a weekly service that delivers exact quantities of all the fresh ingredients you need to make four delicious homemade meals. Each dish takes only 30 minutes from start to finish. See what’s on the Daily Dish menu this week.

Please rate this recipe

1 Star2 Stars3 Stars4 Stars5 Stars

(No Ratings Yet)