Directions:
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Pre-heat oven to 180 degrees C and place rack on middle position.
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Sauté Onions in Vegetable Oil in a large sauce pan over medium heat until soft; add Chicken and cook until chicken is fully cooked.
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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.
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Meanwhile combine Skimmed Milk and MAGGI Béchamel mix in a deep sauce pan, add Chili Powder and stir over medium high heat until thickened.
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Stir half the Béchamel sauce into the rice mixture and allow to cool slightly to handle.
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Reserve the remaining Béchamel sauce to be served next to the wraps.
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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.
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Gently fold the tortilla to forma a wrap and place on a baking sheet with the seam down.
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Bake in preheated oven for 15-20 minutes until slightly golden on top.
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Remove and allow to cool slightly before serving with chopped spring onions as optional garnish and the reserved Béchamel sauce.
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