Mexican chicken & black bean wraps

• sunflower oil↗1 tbsp tbsp
• onion↗1

  finely sliced

• garlic cloves↗3

  crushed

• ground cumin↗1 tsp tsp
• smoked paprika↗1 tsp tsp
• dried oregano↗1 tsp tsp
• black beans↗400g can g

  drained but not rinsed

• cooked chicken↗about 150g g

  about 150g

• pickled chillies↗4

  chopped

• tomatoes↗3

  roughly chopped

• coriander leaves↗small handful

  chopped

• tortillas wraps↗4

  4

• cheddar↗100g g

  grated

• plain yogurt↗100g g
• chipotle sauce↗50g g
• lime↗1

  quartered

• guacamole

  (optional)

Step-by-step instructions

1. 1

   Heat the oil in a frying pan, tip in the onion and fry for 5 mins until golden. Stir in the garlic, cumin, paprika and oregano and cook for 2 mins. Tip in the beans and the chicken and heat through, then stir in the chilli, tomatoes and coriander, season and keep warm.

2. 2

   Lay a tortilla in a non-stick pan, sprinkle with cheese and heat until melted. Slide the wrap onto a board, spoon over a quarter of the chicken filling and roll up tightly. Repeat to make three more wraps. Mix the yogurt and chipotle sauce and serve on the side with guacamole and lime wedges for squeezing over.