Mexican wraps with chicken, kidney beans and peppers

Name: Mexican wraps with chicken, kidney beans and peppers
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Mexican
Ingredients: 2 Red onion; 1 bag paprika mix 3 pieces; 15 g fresh coriander; 4 el peanut oil; 400 g chicken breast cubes; 40 g fajita seasoning mix bag; 400 g kidney beans in pot; 8 Tortilla wraps; 200 g head of iceberg lettuce; 200 g creme fraiche

Mexican wraps filled with chicken, kidney beans, paprika and crème fraîche and coriander as a finishing touch.

Ingredients

Directions

Clean the onions, halve them and cut into strips.
Wash the peppers, cut them in half, remove the stalk and seedings and cut the flesh into thin strips.
Remove the leaves from the coriander sprigs and cut coarsely.
Heat the oil in the frying pan and fry the onion, paprika, chicken and fajita mix for 5 min. On medium heat. Change regularly.
Meanwhile, drain the beans in a colander, add to the chicken and heat for 3 minutes.
In the meantime, heat the wraps in the microwave for 1 minute.
Cover the wraps with the lettuce and chicken. Divide the crème fraîche over it and sprinkle with the coriander. Roll up and cut diagonally. Serve immediately.