Chicken enchilada with extra cheese

Total Time
55 min
20 min
35 min
Mexican-style wraps baked in a tomato sauce and topped with cheese.


Calorie controlled cooking spray

4 spray(s)

Chicken breast, skinless, raw

300 g, sliced


1 small, sliced

Red pepper(s)

1 medium, sliced


1 clove(s), finely chopped

Ground Cumin

½ teaspoons, level

Sweetcorn, canned, drained

165 g

Kidney Beans, cooked

1 can(s), small, drained, drained and gently crushed


300 g

Coriander, fresh

2 tablespoons, chopped, plus extra for garnish

Discovery Foods Wholemeal Wraps

4 wrap(s)

Reduced Fat Soured Cream

100 ml

Light Mozzarella

80 g, grated


  1. Mist a large frying pan with the cooking spray and cook the chicken slices over a high heat for 5 minutes, turning, until golden.
  2. 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.
  3. 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.

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