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Mexican chicken and rice wraps

This Mexican chicken and rice recipe is cheesy – literally – which gives it that added twist of delicious flavour, eight little bundles of sheer heaven. While the ingredients might look a bit daunting this is actually a quick and easy dish and your family and friends will love it.




Put the oil into a large casserole dish and heat over a medium heat before adding the onion.

Cook for 5 minutes before adding the garlic and cooking for a further 1 minute.

Add the chicken and keep stirring until the chicken is browned all over.

Remove the stems from the coriander, chop finely and add to the dish (setting the leaves aside for later) with the chilli flakes, onion granules, oregano, cumin and coriander and stir for a minute.

Add the stock, passata and rice and stir everything together.  Cook for 25-30 minutes, stirring regularly, until the rice is cooked but still has a little bite.

Turn off the heat, tear the coriander leaves and add to the dish with the cheddar and a good dose of seasoning.  Combine.

Warm the tortillas according to packet instructions and fill with the deliciously cheesy chicken rice.


Ancho chillies are the dried version of the poblano chilli (Capsicum annuum) which originated in the Mexican state of Puebla, and poblano is the word used to describe an inhabitant of Puebla. While poblano chillies are generally milder they are not reliably so and the same plant can produce a chilli with substantially greater heat than the rest.