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Mexican Wrap with Béchamel  Recipe

Mexican Wrap with Béchamel

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Total Time : Serves 7

HOW TO PREPARE Mexican Wrap with Béchamel Recipe

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

Nutritional Information For Mexican Wrap with Béchamel Recipe

Per Portion of 300g

Energy : 407.00 Kcal
Protein : 29.00 g
Carbohydrate : 52.00 g
Fats : 8.50 g

Your Grocery List

  • 1 piece onion
  • 1 teaspoon vegetable oil
  • 2 pieces chicken breast fillet
  • ½ cup long grain white rice
  • 1 tablespoon tomato paste
  • 2 teaspoon ground cumin
  • 2 tablespoons hot paprika
  • ½ teaspoon dried oregano
  • 500 ml water
  • 1 sachet MAGGI® Béchamel Mix
  • 3 cups skimmed milk
  • 1 teaspoon chili pepper, chili powder
  • 6 large flour tortilla
  • 150 g tomato, finely chopped
  • 1 cup long green onion


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