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Step 1
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Pre-heat oven to 180°C and place rack in middle position.
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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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Step 3
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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 fully cooked and tender around 20 mins.
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Step 4
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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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Step 5
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Stir half the béchamel sauce into the rice mixture and allow to cool slightly to handle.
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Step 6
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Reserve the remaining béchamel sauce to be served next to the wraps.
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Step 7
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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 tomatoes.
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Step 8
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Gently fold the tortilla to form a wrap and place on a baking sheet with the seam down.
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Step 9
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Bake in preheated oven for 15-20 mins until slightly golden on top.
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Step 10
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Remove and allow to cool slightly before serving with chopped spring onions as an optional garnish and the reserved béchamel sauce.
