less than 30 mins
10 to 30 mins
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Heat the oil in a deep, heavy-bottomed pan. It is ready when a breadcrumb that is dropped in will sizzle gently in it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
Heat the olive oil in a frying pan and sauté the garlic, chilli and chicken.
Add the peppers, beans and coriander and stir together for a further minute.
Add the lime juice and remove from the heat.
Divide the mixture between the two tortilla wraps, then roll up like a spring roll and secure with toothpicks.
Deep fry the tortillas for two minutes until golden, then remove carefully with a slotted spoon and drain on kitchen towels. Cut on the diagonal.
To serve, place the parsley on a large plate, add the tortillas and garnish with the lime wedges and a sprinkle of paprika.