Chicken enchilada | WW UK
|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.