Serves 2 persons
Cooking time: 15 minutes
- Combine onion, flour, chilli, cumin and garlic powder. Add crushed tomatoes and chicken stock and stir.
- Bring to the boil over a high heat and cook for 2-5 minutes until sauce has thickened.
- Remove 1/3 cup of the sauce mixture and set aside.
- Add the cooked chicken (leftover from yesterday) and beans to the pot. Cook until the chicken is heated through.
- Place wraps in a microwave and heat for 10 - 20 seconds.
- Remove wraps and place on an oven proof plate or dish.
- Spoon half the chicken mixture onto the centre of each wrap and roll up.
- Top wraps with reserved sauce and cheese and place under a hot grill until the cheese has melted and slightly browned.
- Combine the fresh tomatoes and chopped peppers in a bowl.
- Drizzle with balsamic vinegar, if using.
- Top with fresh tomato and pepper mix and coriander to serve.
Ingredients
| Balsamic Vinegar 1 tsp optional |
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| Black Beans 400 g drained and minced |
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| Centra Chopped Tomatoes in Tomato Juice 400g 150 g |
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| Centra Plain Flour 1 tsp |
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| Centra Tomato 2 - chopped |
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| Cheddar Cheese 10 g grated |
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| Chicken Stock 100 millilitre |
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| Chilli Powder 1 tsp |
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| Cooked Chicken 200 g |
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| Coriander 1 handful roughly chopped |
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| Fitzgeralds Family Bakery 6 Wholemeal Wraps 370g 2 - |
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| Garlic Powder 0.25 tsp |
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| Green Pepper 1 - finely diced |
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| Ground Cumin 0.75 tsp |
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| Onion 1 - finely diced |
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| Red Pepper 1 - finely diced |
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