For the chili wraps, heat olive oil (not on full), fry chicken cubes, add salt and pepper.
Add diced tomato and bell bell pepper, fry briefly, add water, garlic, paprika and chili powder and bring to a boil.
Cover, reduce heat to low and cook for about 5-8 minutes, add drained corn and beans, cook for another 2-3 minutes.
Meanwhile, lightly warm the wraps, arrange on plates, top with iceberg lettuce and shredded cheese.
When the chili filling is finished cooking, stuff into the wraps, roll up and serve the chili wraps.
Related Recipes:
The Secret of the Best Spaghetti with Fresh TunaA great pasta dish for any occasion: The trick, when mixing the spaghetti with the fish, it must be very hot...
Chili Sin CarneFor the chili sin carne, first remove the peel from the garlic cloves, grind with salt to a paste, remove the...
Roast Chicken with ChestnutsFor the roast chicken with chestnuts, wash and dry the chicken. Rub inside and out with pepper and salt...
Chicken Velouté with Jerusalem Artichoke and AppleFor the chicken velouté with Jerusalem artichoke and apple, first cut chicken into small pieces, wash and...
Indian Chicken PanFor the Indian chicken pan, wash the chicken breast, pat dry, remove the tendons and skin and cut into pieces...
Chicken RagoutFor the chicken ragout, wash the chicken, dab dry and cut into several pieces with poultry shears. Place back...
Sopa Coada – Spiced Soup – Veneto(*) For an ovenproof dish about eighteen cm in diameter and ten cm high, should offer for four people. Put the...
Cinnamon Chicken with Spiked OnionTry this delicious pasta dish: Soak a clay pot (Roman pot) with lid for 10 min. Rinse the cooled chicken...
Tuna with Green Tomato Compote, Man Mushrooms and Red Wine OnionsFor the green tomato compote, blanch (scald) the green tomatoes and peel off the skin. Cut the fruit in half...
Mexican TostadasFinely dice chicken fillet, fry heartily in heated oil. Add finely diced garlic cloves, sauté until...