Calorie controlled cooking spray
Chicken breast, skinless, raw
300 g, sliced
1 small, sliced
1 medium, sliced
1 clove(s), finely chopped
½ teaspoon(s), level
Sweetcorn, tinned, drained
1 can(s), medium
Kidney Beans, cooked
1 can(s), small, drained, drained and gently crushed
2 tablespoon(s), chopped, plus extra for garnish
4 medium, wholemeal
Reduced fat soured cream
25 g, 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.