Mexican Chicken Wraps

Mexican Chicken Wraps



Created by:

Prep time:
15 min
Cooking time:
10 min




1tbspolive oil
300gchicken breast, sliced
2cloves of garlic, crushed
2tspsmoked paprika
2tspground cumin
1tspground coriander
1/2red capsicum, diced
1medium zucchini, grated
2cupscooked brown rice and quinoa
1canmixed beans, rinsed and drained
8wholemeal tortillas or wraps
2cupslettuce, chopped
2tomatoes, diced
1cupcheese, reduced fat, grated
1bunch fresh coriander, leaves only


  1. Heat olive oil over medium heat in a large frypan.
  2. Add chicken breast, garlic, paprika, cumin and ground coriander. Cook until outside of chicken is sealed.
  3. Remove chicken from pan and add capsicum and zucchini. Cook until just tender.
  4. Add chicken back to pan with cooked rice, quinoa and mixed beans. Stir to heat, ensuring chicken is cooked through.
  5. Place lettuce on centre of wrap and top with chicken mix, tomato, cheese and coriander leaves.
  6. Wrap tightly in foil and enjoy.

Recipe description

These yummy Mexican Chicken Wraps were created in collaboration with the Queensland Country Women’s Association’s (QCWA) Country Kitchens program. They pack a punch with flavour and are bursting with colour.


Include carrot, mushrooms and red cabbage (instead of capsicum and zucchini), depending on what’s in season. Half a wrap would suffice as a serve for primary school students, while high school students could enjoy the full wrap.

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