Chicken fajita enchiladas
Calorie controlled cooking spray
Chicken breast, skinless, raw
460 g, sliced into strips
1 small, finely sliced
Peppers, All Types
2 medium, deseeded and sliced
1 can(s), large
WW White Wraps
Half Fat Cheddar Cheese
Salad (zero SmartPoints values)
4 portion(s), to serve
- Preheat the oven to 180°C, fan 160°C, gas mark 4. Mist a nonstick frying pan with cooking spray, then stir-fry the chicken for 5 minutes until golden. Add the onion, peppers and fajita mix to the pan and stir-fry for 5 minutes until the chicken is cooked through and the veg tender.
- In a small jug, combine the tomatoes and ketchup, then pour over the base of a 22cm square baking dish.
- Spoon the chicken and veg mixture down the middle of each wrap. Roll up and lay side-by-side on top of the tomato mixture. Scatter over the grated cheese and bake for 18-20 minutes until the cheese is melted and bubbling. Serve with the salad.