Recipe Method

1. Fry the onion in the oil until soft and cooked (for ±8 minutes).
2. Add the garlic and cumin, and cook for another minute.
3. Add the chicken and sauté for 5 minutes, then add half of the canned Mexican flavour tomato.
4. Season with sugar, salt, pepper and fresh origanum and add the kidney beans.
5. Simmer for 5 minutes.
6. Fill each wrap with chicken and a sprinkle of cheese. Roll up like a pancake and place in an oven-safe dish.
7. Cover the wraps in the rest of the canned tomato and left-over cheese.
8. Bake for 20 minutes at 200 ºC or until the cheese bubbles and turns brown.
9. Serve with diced avocado, sour cream, tomato and onion salsa and coriander.