Chicken enchilada | WW UK

Enchalada Time!!

Total Time:


4 spray(s) Calorie controlled cooking spray
300 g Chicken breast, skinless, raw, sliced
1 small Onion(s), sliced
1 medium Red pepper(s), sliced
1 clove(s) Garlic, finely chopped
1/2 teaspoons, level Ground Cumin
165 g Sweetcorn, canned, drained
1 can(s), small, drained Kidney Beans, cooked, drained and gently crushed
300 g Passata
2 tablespoons Coriander, fresh, chopped, plus extra for garnish
4 wrap(s) Discovery Foods Wholemeal Wraps
100 ml Reduced Fat Soured Cream
80 g Mozzarella, grated




Mist a large frying pan with the cooking spray and cook the chicken slices over a high heat for 5 minutes, turning, until golden.

Add the onion and pepper. Cook for 5 minutes, adding the garlic and cumin for the last minute. Stir in the sweetcorn, crushed beans and 200g of the passata and bring to a gentle simmer. Cook for 1 minute, then stir in the chopped coriander.

Preheat the oven to 200°C, fan 180°C, gas mark 6. Divide the chicken mixture between the wraps and roll up tightly. Place them seam side down into a rectangular ovenproof dish, misted with cooking spray. Mix the remaining passata with the soured cream and pour over the top. Scatter over the cheese and bake for 15-20 minutes, until golden. Serve topped with the extra coriander.

Start eating better than ever!