Mexican Chicken & Black Bean Wrap

Product Description

Mexican Chicken & Black Bean Wrap

Sales Channel

Not for sale as a wholesale bulk item to select customers on Vivre Gourmet

Used In Following Main Recipes

  • Mexican Chicken & Black Bean Wrap

Batch Production Sizes

  • 60 pcs

Recipe Costing

Recipe costing can be found on google sheet on Shared Drive.


  • Chicken Whole 2pcs (4kg)
  • Salad Oil 100 ml
  • Cumin 15gr
  • Paprika powder 15gr
  • Garlic 50gr
  • Chili flake 10gr
  • Black Bean in Can 500gr
  • Green Chili – Jalapeno 30gr
  • Avocado 1kg
  • Tomato sauce 500gr
  • Coriander Leaf 20gr
  • Tortilla skin 1 pack
  • Yoghurt  150gr
  • Salt & Pepper
  • Cooking oil 1lt ( to fried )

Preparation – Vivre

  1. Marinated the chicken whole with oil, salt & pepper. and roast in the oven for about 45 minutes in 180 degree temperature, remove skin and bone then shredded. Set a side
  2. In a large bowl combine and mix together beans, chili powder, cumin, black pepper, red chili flakes or jalapeño pepper and cilantro. Add shredded chicken & tomato sauce. Mix well to combine
  3. Cut peeled avocados in half, remove the pit and slice lengthwise, then across, to make cubes. To Prepare the tortilla, Preheat Skillet or Sautee Pan. heating them one by one on a dry skillet to soften them.
  4. On a clean, dry, flat surface, place the wrap at a time. Add  each of the bean mixture, chicken, carrot, tomato and avocado, in that order.
  5. Fold up the bottom until it covers the bottom of the filling, then bring each side of the tortilla one at a time towards the middle, overlapping them over the filling to make the wrap snug. You can also secure it with a toothpick, being careful not to bite into it later.

Storage Details

  • GN Pan

Shelf Life

  • Chilled – 1 day