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Ancho Chicken Wrap

  • Author: Carolyng Gomes
  • Total Time: 25 mins
  • Yield: 4 1x


This Ancho Chicken Wrap combines the seasons freshest produce with coriander, white pepper and ancho seasoned chicken thighs. These fresh beauties are perfect for a lunch on the go. Filled with creamy refried beans, bright avocado, fresh green onion, juicy tomato and smokey chicken, this Ancho Chicken Wrap is a full meal all its own.


  • 2 tbsp olive oil
  • ½ tsp coriander, ground
  • 1 tsp white pepper, ground
  • 1 tbsp ancho, ground
  • ½ tsp cayenne
  • 1 tsp salt
  • ½ tsp black pepper
  • ¼ tsp red pepper flakes
  • ½ tbsp smoked paprika
  • 1 lb chicken thighs, thawed
  • 1 cup refried beans
  • 4 tortillas, 6 inch
  • 1 large avocado, ripe
  • 1 cup grape tomatoes, sliced
  • ½ cup green onion, chopped


  1. In a large bowl combine olive oil, coriander, white pepper, ancho, cayenne, salt, black pepper, red pepper flakes, smoked paprika and chicken thighs. Toss chicken to coat and set aside.
  2. Preheat sauté pan to medium-high heat.
  3. Place chicken thighs onto sauté pan and cook for 7 minutes, until chicken is crisp and seared. Flip and cook for another 6-8 minutes, until chicken is cooked through.
  4. Transfer cooked chicken to cutting board and allow to rest for a few minutes, until chicken is cool enough to handle.
  5. Chop chicken into ½ inch, bite-sized pieces. Set aside.
  6. Using one tortilla at a time, spread ¼ cup of refried beans on tortilla up through a ½ inch from the edge.
  7. Quarter avocado and remove pit and skin. Slice each quarter into thirds, then rough chop. Set aside.
  8. Top with ¼ of chopped chicken, ¼ chopped avocado, ¼ cup sliced tomatoes and 2 tbsp green onion.
  9. Fold left and right sides in ? of the way, then take the bottom (side closest to your body) and roll up.
  10. Repeat with remaining tortillas and ingredients.
  • Prep Time: 5 mins
  • Cook Time: 20 mins
  • Category: Main
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