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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
Per Portion of 300g
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