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.

Ingredients

Scale

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

Instructions

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.
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.
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.
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.
Prepare the Avocado Spread: Roughly mash the small avocado with the juice of half the lime until creamy but still slightly chunky.
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.
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