Chicken enchilada with extra cheese

Total Time
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
  • Onion(s)
    1 small, sliced
  • Red pepper(s)
    1 medium, sliced
  • Garlic
    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
  • Passata
    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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