Mexican Wrap with Béchamel

Pre-heat oven to 180°C and place rack in middle position.

Sauté onions in vegetable oil in a large saucepan over medium heat until soft; add chicken and cook until chicken is fully cooked.

Add rice, tomato paste, cumin and paprika and sauté for another 2-3 mins until aromatic. Add oregano, and water, bring to a boil, cover and cook until rice is fully cooked and tender around 20 mins.

Meanwhile, combine skimmed milk and MAGGI® Béchamel mix in a deep saucepan, add chili powder and stir over medium-high heat until thickened.

Stir half the béchamel sauce into the rice mixture and allow to cool slightly to handle.

Reserve the remaining béchamel sauce to be served next to the wraps.

Lay tortilla flat on a work surface, place the chopped tomato in the center and spoon 4-5 tablespoons of the rice & chicken filling in the center, over the tomatoes.
Gently fold the tortilla to form a wrap and place on a baking sheet with the seam down.

Bake in preheated oven for 15-20 mins until slightly golden on top.
Remove and allow to cool slightly before serving with chopped spring onions as an optional garnish and the reserved béchamel sauce.