Mexican Wrap With Béchamel

  • Cuisine: International
  • Category: Main Dish
  • Skill Level: Easy

  • Prep time: 5 min
  • Cooking: 30 min
  • Serves: 2
  • Cost: Economical


  • 1 Small Onion Finely Chopped
  • 1 tsp Vegetable Oil
  • 2 medium Chicken Breast, Finely Chopped
  • 1/2 Cup Short Grain Rice
  • 1 tbs tomato Paste
  • 2 tsp Ground Cumin Seeds
  • 2 tsp Paprika Powder
  • 1/2 Dried Oregano
  • 2 Cups Water
  • 3 Cups Skimmed Milk
  • 1 Sachet Maggi Bechamel Mix
  • 1 tsp Chili Powder
  • 6 Large Flour Tortillas
  • 1 Large Tomato Finely Chopped
  • 1 Cup Green Onions
  • Pre-heat oven to 180 degrees C and place rack on middle position.
  • Sauté Onions in Vegetable Oil in a large sauce pan 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 minutes until aromatic. Add Oregano, and water, bring to a boil, cover and cook until rice is fully cooked and tender, around 20 minutes.
  • Meanwhile combine Skimmed Milk and MAGGI Béchamel mix in a deep sauce pan, 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 chopped Tomato in the center and spoon 4-5 tbs of the rice & chicken filling in the center, over the tomatoes.
  • Gently fold the tortilla to forma a wrap and place on a baking sheet with the seam down.
  • Bake in preheated oven for 15-20 minutes until slightly golden on top.
  • Remove and allow to cool slightly before serving with chopped spring onions as optional garnish and the reserved Béchamel sauce.

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