Mexican Black Bean and Chicken Wrap
Charred cumin paprika chicken thigh sliced and wrapped with warm black beans, lightly charring pepper, sweetcorn and mashed lime avocado.
- 100 g chicken thigh
- 1 whole large tortilla wrap
- 80 g black beans
- 60 g avocado
- 50 g red pepper
- 40 g sweetcorn
- 40 g Greek yogurt
- 1 whole lime
- 2 g ground cumin
- 2 g smoked paprika
- 10 g fresh coriander
- 5 g red chilli
Shop these in one order
Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Season chicken thigh with cumin, paprika, salt, and pepper
- Step 2
Cook chicken in a hot pan for 6-8 minutes each side until cooked through and slightly charred
- Step 3
Rest chicken for 3 minutes, then slice into strips
- Step 4
Drain and rinse black beans, then warm in a pan with a splash of water for 2 minutes
- Step 5
Dice red pepper and lightly char in the same pan for 2-3 minutes
- Step 6
Mash avocado with lime juice, salt, and finely chopped coriander
- Step 7
Mix Greek yogurt with lime zest and finely chopped chilli
- Step 8
Warm tortilla in a dry pan for 30 seconds each side
- Step 9
Spread avocado mixture down centre of tortilla, add black beans, chicken, peppers, sweetcorn
- Step 10
Drizzle with yogurt mixture, fold in sides, and roll tightly from bottom to top
Cook it with Mello
Cook mode reads each step aloud and keeps your screen awake, so you can cook with your hands full.
Cook it with MelloProtein, carbs and fat for this dish
Mello works the macros out from each ingredient, per serving. Make a free account to see them.
See the macrosHow Mello works out macros →
