These crunchy Mexican wraps will liven up any Summer dinnertime!

  • Serves: 6 people
  • Prep time: 15 minutes
  • Cooking time: 20 minutes
    • Mexican

    Nacho Wraps

    Recipe Information

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    Nacho Chicken:

    600g Chicken Breasts

    200g Tortilla Chips

    100g Grated Cheddar

    50g Plain Flour

    1 Egg (beaten)



    2 Ripe Avocados

    1 large Tomato (finely diced)

    ½ Red Onion (finely diced)

    ½ Lime (juiced)

    ½ Red Chili (finely diced)

    2 tbsp Freshly Chopped Coriander

    ¼ tsp Salt

    ¼ tsp Pepper


    To serve:

    6 Wraps

    Sour Cream



    Pre-heat the oven to 190°C/Fan 170°C/Gas Mark 5.

    Crush the tortilla chips into crumbs and mix with the cheddar.

    Cut the chicken breasts into strips and coat the chicken in the flour, followed by the egg and then the tortilla chips.

    Sprinkle any remaining cheese and tortilla chips over the coated chicken and bake for 20 minutes or until the chicken is cooked through.

    To serve, fill the wraps with the chicken, sour cream and salsa, then wrap the edges into the middle to make a hexagon-shaped wrap.

    Heat a large frying pan and cook the wraps, folded side down first, for a few minutes on each side until golden and crispy.

    Serve with dips.

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