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Mexican Wrap with Béchamel

Name: Mexican Wrap with Béchamel
Prep time: 5 s
Cook time: 40 s
Total time: 40 s
Yield: 7
Cuisine: Mexican
Ingredients: 1 Small Onion finely chopped; 1 teaspoon Vegetable Oil; 2 pieces Skinned Chicken Breast cut into small pieces; 1/2 cup Egyptian rice soaked in water and drained; 1 tablespoon Tomato Paste; 2 teaspoons ground cumin; 2 teaspoons Paprika powder; 1/2 teaspoon dried oregano; 2 cups water; 3 cups Skimmed milk; 1 Sachet MAGGI® Bechamel Mix; 1 teaspoon Chili powder; 6 Large Flour tortilla; 1 large Tomato; 1 cup spring onions finely chopped

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Easy

•

40 Min

Ingredients

7 Servings

Onions, finely chopped

1 Small

Vegetable Oil

1 tsp

Chicken fillet, cut into 1cm cubes.

2 pieces

Egyptian rice, soaked in water and drained

0.5 cup

Tomato Paste

1 tbsp

ground cumin

2 tsp

Paprika powder

2 tsp

dried oregano

0.5 tsp

water

2 cups

Skimmed milk

3 cups

MAGGI® Bechamel Mix

1 Sachet

Chili powder

1 tsp

Flour tortilla

6 large

Tomato, diced

1 large

spring onions, finely chopped

1 cup

Utensils and appliances

Nutritional Information

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Carbohydrates

102.36 g

Energy

694.04 kcal

Fats

16.75 g

Protein

33.39 g

Nutrition Table Footer

Recipe steps

7 min

1 min

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Recipe steps

7 min

Step 1

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Pre-heat oven to 180°C and place rack in middle position.

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7 min

Step 2

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Sauté onions in vegetable oil in a large saucepan over medium heat until soft; add chicken and cook until chicken is fully cooked.

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7 min

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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 ful

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7 min

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Meanwhile, combine skimmed milk and MAGGI® Béchamel mix in a deep saucepan, add chili powder and stir over medium-high heat until thickened.

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7 min

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Stir half the béchamel sauce into the rice mixture and allow to cool slightly to handle.

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7 min

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Reserve the remaining béchamel sauce to be served next to the wraps.

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7 min

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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 tomato

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Recipe steps

7 min

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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 gar

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Mexican Wrap with Béchamel

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Mexican Wrap with Béchamel

Nutritional facts per serving

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