Photo of Chicken fajita pie by WW

Chicken fajita pie

Points® value
Total Time
1 hr
15 min
45 min
Fajitas are a perennial favourite. Pies get the same kind of love. So we thought, how about a fajita-pie combo? It's a stroke of genius!


Calorie controlled cooking spray

4 spray(s)


1 medium, finely sliced

Red pepper

1 medium, deseeded and thinly sliced

Green pepper

1 medium, deseeded and thinly sliced


3 clove(s), crushed

Fajita seasoning

25 g

Tinned Tomatoes

1 can(s), large, chopped

Red kidney beans in chilli sauce

1 serving(s)

Chicken breast, skinless, raw

640 g

WW White Wraps

4 individual

Coriander, fresh

2 tablespoon(s), to serve


1 medium, cut into wedges, to serve


100 g, to serve


  1. Preheat the oven to 200°C, fan 180°C, gas mark 6. Mist a large lidded frying pan with cooking spray and set over a medium heat. Add the onion and peppers and cook for 6-8 minutes until softened.
  2. Stir in the garlic and spice mix and cookfor 1 minute, then add the tomatoes, beans and 75ml water. Bring the mixtureto a boil, then add the chicken. Reduce the heat to a simmer and cook, covered, for 18-20 minutes, until the chicken is cooked through.
  3. Remove the chicken from the pan and shred the meat. Bring the sauce to a boil and cook for a 2-3 minutes until thickened slightly. Season to taste then return the chicken to the pan.
  4. Transfer the mixture to a pie dish. Mist the wraps with cooking spray then slice each one into small triangles. Layer the wrap triangles over the pie filling until completely covered.
  5. Bake for 15 minutes until the wraps are crisp and golden. Scatter over the coriander and serve the pie with the lime wedges and guacamole on the side.


Make this veggie by swapping the chicken for 2 x 400g tins jackfruit in water (drained).