Mexican Pulled Chicken and Bean Wraps – ad (gluten & dairy free)

Mexican food is one of my favourites, so I’ve created this delicious Mexican pulled chicken and bean mix with homemade guacamole and salsa, paired with the new  Warburtons Gluten Free round White Wraps. I’ve always been a big fan of the Warburtons Gluten Free Wraps, so was really excited when they changed the shape from square to round, as this makes them much easier to roll, as well as holds the filling much better – so they’re perfect for my Mexican feast! You can pick up the Warburtons Gluten Free Wraps from selected Asda, Morrisons and Tesco stores. Just because you are gluten free  doesn’t mean you should have to miss out, and this meal is definitely one that everyone can enjoy, and the best part is, you will already have most of the ingredients in the cupboard!

Scroll down for the recipe.

Ingredients (Serves 2 people): 

For the filling 

– 2 chicken breasts

– 1 tin chopped tomatoes

– 1 fresh chilli, finely chopped

– 1 red onion

– Garlic infused olive oil

– 1/2 tsp ground cumin

– 1/2 tsp paprika

– 1/2 tsp ground chilli flakes

– 1/2 tsp ground coriander

– 1 tin mixed Mexican beans

– 1 tbsp tomato puree

– Salt and black pepper

– Fresh coriander

For the guacamole 

– 3 avocados

– 1 lime

– Chilli flakes

– Salt and black pepper

For the salsa 

– Handful cherry tomatoes

– 1/2 bunch coriander

– 1/2 red onion

– 4 spring onions

– 1/2 fresh chilli

– 1 lime

Serve with 

– Warburtons Gluten Free White Wraps

– Shredded iceberg lettuce

Method:

1. Chop 1 red onion into small pieces and fry in a large saucepan on a medium heat (in garlic infused olive oil) until soft. Add your chopped chilli and fry for a further minute.

2. Add your herbs and spices (cumin, ground coriander, paprika, chilli flakes) to the mix and stir.

3. Cut your chicken into bite sized chunks and add to your onion mix. Cook for a few minutes until white on both sides.

4. Add your tomato puree and chopped tomatoes and cover with a lid. Allow to simmer on a low to medium heat for around 35 minutes, stirring occasionally and adding a splash of water if the mix gets too dry.

5. Whilst the chicken mix cooks, make your salsa and guacamole. To make the salsa chop up your red onion, cherry tomatoes, coriander, spring onions and chilli and add to a bowl. Squeeze your lime over the top and mix well.

6. To make the guacamole cut 3 avocados in half and spoon out the inside, smash with a fork until soft and add the juice of 1 lime, a sprinkling of chilli flakes, salt and pepper. Mix well.

7. When the chicken is ready you should be able to shred it using 2 forks. Once shredded, add your Mexican beans and cook for a further 3 minutes.

8. Serve the pulled chicken and bean mix, guacamole and salsa with Warburtons Gluten Free White Wraps and shredded lettuce.

*This post has been sponsored by Warburtons Gluten Free (@Warburtonsgf) however all opinions are my own and I only ever work with brands I know and love.