John Myers
Gratinated Tex-Mex Wraps
The perfect gratinated tex-mex wraps recipe with a picture and simple step-by-step instructions.
- 500 g Chicken breast fillet
- 2 Roughly diced onions
- 1 Small can of corn
- 1 Small can of kidney beans
- 2 Cans of chunky tomatoes
- 1 Pack of 6 wraps
- 1 Creme fraiche Cheese
- 250 g Grated Gouda
- Dried oregano
- Salt
- Pepper
- Sugar
- Sweet paprika
- Tabasco
- Tabasco green
- Cut the chicken breast fillets into quite small pieces and fry in the frying fat.
- Add the onions and fry them until translucent.
- Drain the corn and kidney beans and add to the meat.
- Pour in the tomatoes and season.
- Let the whole thing boil down for a while until most of the liquid has boiled away.
- Coat the wraps individually with creme fraiche, put a strip of filling on top and roll up.
- Place the wraps in a greased baking dish and spread the cheese on top.
- Bake in the preheated oven for 15-20 minutes until the cheese has melted.
- There was rice with it 🙂
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