Mexican wraps with chicken, kidney beans and peppers

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.