Chicken fajita enchiladas
6
Points®
Total time: 40 min • Prep: 10 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
Ingredients
Calorie controlled cooking spray
4 spray(s)
Chicken breast, skinless, raw
460 g
Red onion
1 small
Peppers, all types
2 medium
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)
Instructions
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.
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