Chicken Fajita Wraps with Beans, Corn and Lime Yogurt

Juicy chicken fajita wraps with grilled bell pepper, onions, black beans and corn in tortillas with lime and coriander yogurt. The filling can be cooked ahead, kept in the fridge for a few days, and enjoyed in the wrap cold or briefly reheated.

By yumbelo · 4 servings · 40 minutes

Ingredients

• 600 g Chicken breast fillet
• 1 tsp Sweet paprika powder
• 1 tsp Ground cumin
• 0.5 tsp Chili powder
• 2 tbsp Cooking oil
• 2 pc Red bell pepper
• 1 pc Yellow bell pepper
• 1 pc Onion
• 2 pc Garlic cloves
• 1 can Can black beans (drained weight about 240 g)
• 1 can Can corn kernels (drained weight about 140 g)
• 8 pc Wheat tortillas (approx. 20 cm)
• 150 g Plain yogurt
• 1 pc Lime
• 1 bunch Bunch of coriander
• Salt
• Pepper

Method

1. Cut the chicken breast fillet into thin strips, season with salt, pepper, sweet paprika powder, cumin and chili powder, and mix well.
2. Remove the seeds from the bell peppers and cut them into strips, cut the onion into thin wedges and finely chop the garlic.
3. Heat two tablespoons of cooking oil in a large pan and fry the chicken in batches over medium to high heat for about 5 to 6 minutes until golden brown all over, then remove.
4. In the remaining fat, fry the onion and bell pepper for about 5 minutes until they begin to color lightly, then briefly fry the garlic as well.
5. Return the chicken to the pan, stir in the drained beans and corn, and heat everything for 2 to 3 minutes; season with salt and pepper.
6. Mix the yogurt with the juice of half a lime, a little zest, finely chopped coriander and a pinch of salt.
7. Warm the tortillas briefly in a dry pan, spread with filling and yogurt, roll up and cut the wraps in half.
8. To prepare ahead, let the filling cool completely, store it in airtight containers in the fridge, and assemble the wraps fresh or briefly reheat the filling in the pan.