Method

1. Slice the chicken breasts into thin strips.
2. Dice the bell peppers and onions. Rinse the kidney beans under cold water and drain them well.
3. Heat a skillet over medium heat and add a little oil.
4. Add the sliced chicken breasts to the skillet and season with salt, pepper, SPAR taco mix, and mixed herbs.
5. Cook the chicken until it has a golden-brown colour.
6. In the same skillet, add a bit more oil if needed and sauté the diced bell peppers and onions until they are softened.
7. Add the kidney beans to the skillet and stir everything together.
8. Reduce the heat to low and add the cream cheese to the skillet. Stir well until the cream cheese is melted and coats the chicken, vegetables, and beans evenly.
9. Lay out the tortilla wraps on a clean surface.
10. Spoon the creamy chicken and vegetable mixture onto each tortilla. Sprinkle grated Low Low cheese on top of the filling.
11. Fold the sides of the tortilla over the filling, then roll it up tightly.
12. Serve hot, garnished with fresh coriander or salsa if desired.