Photo of Chicken fajita enchiladas by WW

Chicken fajita enchiladas

Points® value
Total Time
40 min
10 min
30 min


Calorie controlled cooking spray

4 spray(s)

Chicken breast, skinless, raw

460 g, sliced into strips

Red onion

1 small, finely sliced

Peppers, all types

2 medium, deseeded and sliced

Fajita seasoning

2 tablespoon(s)

Tinned Tomatoes

1 can(s), large

Tomato ketchup

2 tablespoon(s)

WW White Wraps

4 individual

Half fat Cheddar cheese

75 g

Salad leaves

4 portion(s), to serve


  1. 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.
  2. In a small jug, combine the tomatoes and ketchup, then pour over the base of a 22cm square baking dish.
  3. 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.