• Prep Time
    10 Mins
  • Cook Time
    0 Mins
  • Total Time
    10 Mins
  • The base number of servings for this recipe is 4
    OK

    Search recipes

    Ancho Chicken Wrap

    Ancho Chicken Wrap

    Filled with creamy refried beans, bright avocado, juicy tomato and smoky chicken, this Ancho Chicken Wrap is a full meal all its own.


    Ingredients
    2
    tablespoons
    Olive Oil
    1
    tablespoon
    ancho chile powder
    1 1/2
    teaspoons
    smoked paprika
    1
    teaspoon
    freshly ground white pepper
    1
    teaspoon
    kosher salt
    1/2
    teaspoon
    ground coriander
    1/2
    teaspoon
    cayenne
    1/2
    teaspoon
    freshly ground black pepper
    1/4
    teaspoon
    red pepper flakes
    1
    pound
    boneless skinless chicken thighs
    4
    6-inch tortillas
    1
    cup
    refried beans
    1
    large ripe avocado, peeled and chopped
    1
    cup
    grape tomatoes, sliced
    1/2
    cup
    chopped scallions
    Directions
    In a large bowl combine the olive oil, ancho, smoked paprika, white pepper, salt, coriander, cayenne, black pepper and red pepper flakes. Add the chicken thighs, toss to coat and set aside.
    Heat a large skillet over medium-high heat. Place the chicken thighs into the skillet and cook until chicken is crisp and seared, about 7 minutes. Flip and continue to cook until the chicken is cooked through, another 6 to 8 minutes.
    Transfer the cooked chicken to cutting board and allow to rest for a few minutes, until chicken is cool enough to handle. Chop into bite-sized pieces, about 1/2-inch. Set aside.
    Working with one tortilla at a time, spread 1/4 cup of refried beans over tortilla up to 1/2-inch from the edge. Top with 1/4 of the chopped chicken, 1/4 chopped avocado, 1/4 cup sliced tomatoes and 2 tablespoons of the scallions.
    Fold the left and right sides in 1/3 of the way, then take the bottom (side closest to your body) and roll up. Repeat with the remaining tortillas and ingredients.

    The base number of servings for this recipe is 4
    OK

    Write a Review