A Mexican-inspired wrap where seasoned chicken breast is blended with corn and beans, joined by cheddar cheese, and rolled in a tortilla. Finished with a sour-cream salsa sauce, this recipe offers a light yet filling lunch.
Toss the chicken breast, cut into strips, with fajita seasoning and sauté in a little oil over medium heat for 8-10 minutes until it changes color.
Add the boiled corn and kidney beans to the cooked chicken and stir for 2 more minutes.
Warm the tortilla in a dry pan for a few seconds, then add the chicken mixture, cheddar cheese, sour cream and salsa on top.
Fold in both sides of the tortilla and roll it tightly, then cut it in half and serve.
Important: warm the tortilla in a dry pan for a few seconds before wrapping, otherwise it may crack while folding. Allergen: contains gluten (tortilla), milk and dairy products (cheddar cheese, sour cream).
Adding a bit of lemon juice while marinating the chicken lets you bring out the refreshing tartness typical of Mexican cuisine more clearly throughout the dish.
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