Preparation: 35 minutes

  • 1 Idyllic Chicken fillet
  • 1/2 a can of red beans 120 g
  • 4 small tortilla wraps (30 g each) or 2 large ones (60 g each)
  • 4 tablespoons of grated cheese (Gouda, mozzarella, Edam)
  • 2 tablespoons of ketchup
  • 1/2 tablespoon of olive oil


  • Salt
  • Sweet paprika
  • Roman cumin
  • Cinnamon
  • Dried oregano


  • 1/2 a mango
  • 1/2 an avocado
  • 2 tablespoons of lime juice
  • 1 small chili
  • 1/2 a small red onion
  • 2 tablespoons of chopped coriander
  • 1/2 tablespoon of olive oil

To serve (optional):

  • 2-3 tablespoons of BBQ sauce


  1. Sprinkle the fillet with salt and sweet paprika. Place it on a baking tray lined with baking paper, sprinkle with olive oil, place in an oven preheated to 180 degrees. Roast for about 25 minutes.
  2. Drain the beans from the soaking liquid, pour cold water over them, put them in a bowl, mash them with a fork. Add ketchup, season with cumin, oregano, paprika and a pinch of cinnamon.
  3. Prepare the salsa. Peel the mango and avocado. Cut into cubes, sprinkle with lime juice. Add chopped red onion, chili, coriander, oil and mix.
  4. Remove the fillet from the oven, cool for a while, cut into thin slices.
  5. Spread the wrap with bean paste, sprinkle with half the cheese. Arrange chicken slices on half of each wrap, sprinkle with the rest of the cheese, fold in half. If you use large wraps, cut them in half once folded.
  6. Heat a large pan and heat the wraps on both sides. Serve with salsa and BBQ sauce, if desired.

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Head Office SuperDrob S.A.
ul. Armii Krajowej 80, 05-480 Karczew
e-mail: sekretariat@superdrob.pl
tel.: 00 48 22 77 90 600
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