Ingredients
1 Wholemeal wrap
120g Shredded roast chicken
1/8 cup Black beans
1/8 cup Frozen corn
1/4 cup Baby spinach
1/4 tsp Garlic powder
1/4 tsp Ground cumin
1/4 tsp Ground paprika
25g Edam cheese
1/2 handful edam cheese
Methods
Instructions:
In a bowl, combine all ingredients except for the wrap, cheese and coriander. Season with salt and pepper.
Place the wrap in a non-stick frying pan over medium-high heat and sprinkle half the cheese evenly over the wrap. Spread the chicken and vegetable filling evenly over half of the wrap, followed by the rest of the cheese.
Fold the other half of the wrap and cook until the wrap becomes golden and the cheese melts (about 2-3 minutes). Flip over and cook the other side.
To serve, cut into triangles and top with coriander.
Tips:
If you’re making this for multiple meals across the week, multiply the vegetable and spice measurements by the number of times you're making the meal and combine and store in an airtight container in the fridge.
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