Ingredients
- 1 small onion, finely chopped
- 1 teaspoon vegetable oil
- 2 medium chicken breast, finely chopped
- ½ cup short grain rice
- 1 tablespoon tomato paste
- 2 teaspoon ground cumin seeds
- 2 teaspoon paprika powder
- ½ teaspoon dried oregano
- 2 cups water or 500 ml
- 3 cups skimmed milk
- 1 sachet MAGGI® Béchamel Mix
- 1 teaspoon chili pepper, chili powder
- 6 large, flour tortillas
- 1 large tomato, finely chopped
- 1 cup green onions, optional garnish
Products Used
How to Prepare
- Pre-heat oven to 180°C and place rack in middle position.
- Sauté onions in vegetable oil in a large saucepan over medium heat until soft; add chicken and cook until chicken is fully cooked.
- Add rice, tomato paste, cumin and paprika and sauté for another 2-3 mins until aromatic. Add oregano, and water, bring to a boil, cover and cook until rice is fully cooked and tender around 20 mins.
- Meanwhile, combine skimmed milk and MAGGI® Béchamel mix in a deep saucepan, add chili powder and stir over medium-high heat until thickened.
- Stir half the béchamel sauce into the rice mixture and allow to cool slightly to handle.
- Reserve the remaining béchamel sauce to be served next to the wraps.
- Lay tortilla flat on a work surface, place the chopped tomato in the center and spoon 4-5 tablespoons of the rice & chicken filling in the center, over the tomatoes.
- Gently fold the tortilla to form a wrap and place on a baking sheet with the seam down.
- Bake in preheated oven for 15-20 mins until slightly golden on top.
- Remove and allow to cool slightly before serving with chopped spring onions as an optional garnish and the reserved béchamel sauce.
Nutritional Info
Energy: 407.00 kcal
Protein: 29.00 g
Carbohydrate: 52.00 g
Fats: 8.50 g
Protein: 29.00 g
Carbohydrate: 52.00 g
Fats: 8.50 g

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