Chicken fajita pie
6
Points®
Total time: 1 hr • Prep: 15 min • Cook: 45 min • Serves: 4 • Difficulty: Easy
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!
Ingredients
Calorie controlled cooking spray
4 spray(s)
Onion
1 medium, finely sliced
Red pepper
1 medium, deseeded and thinly sliced
Green pepper
1 medium, deseeded and thinly sliced
Garlic
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
Lime
1 medium, cut into wedges, to serve
Guacamole
100 g, to serve
Instructions
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.
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