Spiced Mexican Chicken and Bean Wraps

Method

1. 1Slice the chicken breast into thin bite-sized strips on a dedicated cutting board. Toss with taco seasoning and 2.5 ml salt until coated.
2. 2Heat rapeseed oil in a wide frying pan over medium-high heat (180°C). Add chicken strips and sauté for 6-8 minutes until completely cooked through to a safe internal temperature of 74°C.
3. 3Thinly slice the bell pepper. Drain and rinse the black beans. Add bell pepper slices and black beans to the pan and stir for 2 minutes until warmed.
4. 4Warm the tortillas in a dry pan over medium heat for 30 seconds on each side until soft and pliable.
5. 5Spread sour cream across each warm tortilla, spoon in the chicken and bean mixture, squeeze fresh lime juice on top, fold tightly into wraps, and slice diagonally to serve.