Chicken Enchilada Wraps with Avocado and Coriander Recipe

Introduction

These chicken enchilada wraps are a fresh, homemade twist on a classic favorite. Made with soft wholemeal flatbreads and a zesty chicken filling, they’re perfect for a quick, healthy lunch or dinner. The creamy avocado and lime add a bright, refreshing touch.

Ingredients

• 90g wholemeal flour, plus extra for dusting
• 3 tsp rapeseed oil
• 120g bio yogurt
• 2 tsp mild chilli powder
• 1 garlic clove, finely grated
• 1 lime, zested and half juiced
• 1 red onion, halved and sliced
• 1 red pepper, deseeded and sliced
• 2 skinless chicken breasts, sliced (300g)
• 1 small avocado
• 15g fresh coriander, chopped

Instructions

1. Step 1: Tip the flour into a small bowl. Mix 1 tsp of the rapeseed oil with 60ml water, add to the flour and stir with the blade of a knife until the mixture starts to come together. Use your hands to form a ball, then halve it and cover with a tea towel.
2. Step 2: In a separate bowl, mix 2 tbsp of the yogurt with the chilli powder, grated garlic, and lime zest. Add the sliced onion, red pepper, and chicken, then stir well to coat.
3. Step 3: Heat the remaining 2 tsp of rapeseed oil in a large non-stick pan over medium heat. Add the chicken mixture and cook, stirring occasionally, for about 10 minutes until the chicken is cooked through and the vegetables have softened.
4. Step 4: Lightly flour your work surface. Heat a large non-stick frying pan over medium heat without oil. Roll out one dough ball into a rough circle about 25cm wide, rolling it as thin as possible.
5. Step 5: Carefully peel the dough off the surface and place it in the hot frying pan. Cook for about 1 minute, then flip and cook for a few seconds more until just cooked. Transfer to a plate and repeat with the second dough ball.
6. Step 6: Roughly mash the avocado with the lime juice. Spread the mashed avocado over each flatbread, then top with the chicken mixture and the remaining yogurt. Scatter with chopped coriander.
7. Step 7: Roll up the flatbreads tightly to enclose the filling and serve immediately.

Tips & Variations

• For extra flavor, add a pinch of smoked paprika or cumin to the chicken marinade.
• Swap out the chicken breasts for cooked shredded chicken or turkey for convenience.
• If you prefer a spicier wrap, increase the chilli powder or add a splash of hot sauce to the yogurt.
• You can add grated cheese or black beans to the filling for extra protein and texture.

Storage

Store any leftover chicken mixture in an airtight container in the fridge for up to 2 days. The flatbreads are best eaten fresh but can be wrapped in foil and reheated in a warm oven or dry skillet. Assemble the wraps just before serving to keep them fresh and avoid sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the flatbreads ahead of time?

Yes, you can prepare the flatbreads a few hours in advance and keep them covered with a clean tea towel. Reheat them briefly in a pan before assembling the wraps.

What can I use instead of rapeseed oil?

Vegetable oil, sunflower oil, or light olive oil are good substitutes that work well in this recipe.

Chicken Enchilada Wraps with Avocado and Coriander Recipe

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★★★★★

4.9 from 143 reviews

• Author: Luna
• Total Time: 35 mins
• Yield: 2 servings 1x
• Diet: Low Fat

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Description

These Chicken Enchilada Wraps offer a delicious and healthy twist on traditional enchiladas with homemade wholemeal flour tortillas, a tangy chili-spiced yogurt marinade, and fresh avocado topping. Perfect for a nutritious lunch or dinner, they combine simple ingredients to deliver vibrant flavors and satisfying textures in a quick, stovetop-cooked meal.

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Ingredients

Scale 1x2x3x

For the Tortillas

• 90g wholemeal flour, plus extra for dusting
• 3 tsp rapeseed oil (divided use)
• 60ml water

For the Chicken Filling

• 120g bio yogurt (plain)
• 2 tsp mild chilli powder
• 1 garlic clove, finely grated
• 1 lime, zested and half juiced
• 1 red onion, halved and sliced
• 1 red pepper, deseeded and sliced
• 2 skinless chicken breasts, sliced (300g)

For the Topping

• 1 small avocado
• 15g fresh coriander, chopped

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Instructions

1. Prepare the Dough: In a small bowl, tip in the wholemeal flour. Mix 1 tsp of rapeseed oil with 60ml water and add to the flour. Stir with the blade of a knife until the mixture starts to come together. Use your hands to bring the mixture into a smooth ball, then halve it and cover with a tea towel to rest.
2. Make the Chicken Marinade: In a bowl, mix 2 tablespoons of yogurt with the mild chili powder, grated garlic, and lime zest. Add the sliced red onion, red pepper, and chicken breasts. Stir everything well to coat the ingredients evenly with the marinade.
3. Cook the Chicken Mixture: Heat the remaining 2 tsp rapeseed oil in a large non-stick frying pan over medium heat. Add the chicken, onion, and pepper mixture, cooking for about 10 minutes. Stir occasionally until the chicken is cooked through and the vegetables are tender.
4. Cook the Tortillas: Lightly flour your work surface and heat a very large non-stick frying pan over medium heat without adding oil. Roll one half of the dough into a rough circle about 25cm in diameter and as thin as possible. Carefully lift and place it into the hot pan. Cook for about a minute until firm and golden spots appear, then flip and cook for a few more seconds. Transfer to a plate and repeat with the second ball of dough.
5. Prepare the Avocado Spread: Roughly mash the small avocado with the juice of half the lime until creamy but still slightly chunky.
6. Assemble the Wraps: Spread the mashed avocado evenly over each flatbread. Top with the cooked chicken mixture and dollop with the remaining yogurt. Sprinkle freshly chopped coriander over the top.
7. Serve: Roll up each enchilada wrap tightly and serve immediately while warm for best flavor and texture.

Notes

• For extra heat, increase the chili powder or add a dash of hot sauce to the chicken marinade.
• If wholemeal flour is not available, you can substitute with plain whole wheat or all-purpose flour.
• To keep the wraps warm and soft, wrap them in a clean tea towel after cooking.
• This recipe is naturally gluten free if you substitute wholemeal flour with a certified gluten-free flour blend.
• Leftover cooked chicken mixture can be refrigerated for up to 2 days and reheated gently on the stovetop.

• Prep Time: 20 mins
• Cook Time: 15 mins
• Category: Main Course
• Method: Stovetop
• Cuisine: Mexican-inspired

Keywords: chicken enchiladas, healthy enchilada wraps, wholemeal tortillas, easy Mexican recipe, stovetop chicken wraps, avocado yogurt wraps