Mary Berry Mexican Chicken

Right, full disclosure: the first time I made this, I tried to skip making the wraps from scratch. Thought I’d be clever and use supermarket ones. Big mistake. Flimsy, dry, and tore halfway through folding. So I gave the homemade wraps a go—and let me tell you, they were worth every second. Soft, a little chewy, and miles better than the shop-bought kind.

What I love most about this recipe is how relaxed it is. You do all the prep, lay it out on the table, and let people build their own. It’s got that messy, joyful, “dig-in” energy. The chicken’s smoky and limey, the salsa is sharp and fresh, and those warm wraps… well, I now make a double batch and freeze the extras.

THE SECRET BEHIND THIS BAKE (WELL, SIZZLE)

There’s no baking here, but trust me, it feels like a complete meal. Here’s why it works so brilliantly:

• Spiced chicken, not drowned in sauce – It’s dry-fried and tossed with veg, so you taste everything.
• Wraps from scratch – They puff slightly and stay soft. Huge upgrade.
• Avocado salsa – Balances the heat and adds creaminess without needing a sauce.
• DIY style – No one’s asking what’s in it—they’re too busy building their second wrap.

It’s dinner, lunch, or picnic fare that works for fussy eaters and chilli fans alike.

INGREDIENTS + WHY THEY MATTER

For the Wraps

• Plain flour (250g) – The base. Don’t use self-raising here.
• Butter (25g) – Rubbed in for tenderness.
• Bicarb (1 tsp) – Helps them puff ever so slightly.
• Warm water (150ml) – Brings it all together.

For the Spiced Chicken

• Lime zest + juice – Tangy and fresh, cuts through the richness.
• Garlic (1 clove) – Just one, but makes a difference.
• Paprika + cumin (2 tsp each) – Smoky warmth without burning your tongue off.
• Sunflower oil (2 tbsp) – Neutral oil that doesn’t overpower the marinade.
• Chicken breasts (2) – Easy to slice and quick to cook.
• Red peppers + red onion – Sweet and crunchy, balances the meat.

For the Salsa

• Cherry tomatoes (250g) – Juicy and poppy.
• Avocado (1) – Must be ripe, but not mushy.
• Green chilli (½) – Tiny heat hit—optional, but lovely.
• Lemon juice (½) – Keeps the salsa bright.

To Serve

• Mature cheddar (100g) – Melty, sharp contrast to the salsa.
• Soured cream (3 tbsp) – Cooling and rich.

MAKING IT YOURS (WITHOUT RUINING IT)

• No time for wraps? Use the best-quality shop wraps you can find—but warm them!
• Gluten-free? The filling is GF. Use corn tortillas or a GF flatbread.
• Vegetarian? Swap chicken for sliced portobello mushrooms or halloumi—still works.
• More heat? Add extra chilli to the salsa or a shake of cayenne to the chicken.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Wraps too tough	Rolled too thick or overcooked	Roll super thin and cook until just golden
Chicken dried out	Overcooked on high heat	Slice thin, cook fast—don’t walk away!
Salsa turned to mush	Over-mixed or unripe avocado	Gently toss, don’t stir; use ripe avo
Wraps stuck to pan	Pan wasn’t hot enough	Make sure it’s sizzling before you start

HOW TO MAKE MARY BERRY’S MEXICAN CHICKEN

MAKE THE WRAPS

Mix flour, butter, salt, and bicarb in a bowl. Rub with fingers until crumbly. Stir in warm water and form into dough. Knead lightly, divide into 6 balls. Roll thin—about a dinner plate size.

Fry each one in a hot, dry pan for about 1 minute per side. They should puff slightly and get golden spots. Stack and cover with a clean tea towel.

PREPARE THE CHICKEN

Mix marinade ingredients (lime, garlic, paprika, cumin, oil) in a bowl. Add chicken, marinate 10 mins to 8 hours. Slice thin.

Fry chicken in a hot pan until golden and just cooked. Remove. Add a splash of oil to the same pan and fry the peppers and onion until softened. Return chicken, toss together, season well.

MAKE THE SALSA

Toss halved cherry tomatoes, diced avocado, chilli, and lemon juice in a bowl. Season and mix gently.

SERVE

Warm wraps again if needed. Pile chicken mix into a bowl. Serve with salsa, grated cheese, sour cream, and wraps on the side. Let everyone build their own.

TIPS FROM MY KITCHEN

• I always let the dough for the wraps rest 10 minutes before rolling—makes it more elastic.
• I use a cast iron skillet for the chicken—it browns quicker and doesn’t dry out.
• I keep the avocado stone in the leftover salsa—helps keep it green.
• I slice the onions really thin so they soften without getting stringy.

STORAGE + SERVING

• Fridge: Store chicken and salsa separately. Wraps in foil or clingfilm.
• Freezer: Wraps and chicken freeze well. Salsa doesn’t.
• Reheat: Pan-fry chicken on medium or microwave gently. Wraps go back in a hot pan for 30 secs.
• Serve with: Lime wedges, jalapeños, or even rice if you want a burrito bowl vibe.

FREQUENTLY ASKED QUESTIONS

Q: Can I make the wraps ahead of time?
A: Yes! They stay soft if wrapped in foil or a clean tea towel. Reheat in a hot pan for 20 seconds each side.

Q: What’s a good substitute for soured cream?
A: Natural yogurt works great. Or mix a bit of lemon juice into crème fraîche.

Q: Can I use chicken thighs instead of breast?
A: Absolutely—juicier, even. Just cook a little longer and slice after frying.

Q: Is this spicy?
A: Mild. You can crank it up with extra chilli in the salsa or add jalapeños on the side.

Try More Recipes:

• Mary Berry Thai Chicken Curry
• Mary Berry Stuffed Chicken Thighs With Lemon Sauce
• Mary Berry Chicken Schnitzel