1

Preheat the oven to 200°C, fan 180°C, gas mark 6. Mist one side of each wrap with cooking spray then scatter 1/2 tsp of the Cajun spice mix over each. Using kitchen scissors, cut the wraps into nacho-size triangles, then spread them out in a single layer on baking sheets. Bake for 5 minutes, until the triangles are crisp and pale golden.

2

Meanwhile, mist a deep, nonstick pan with cooking spray and set over a high heat. Fry the chicken for 2-3 minutes, turning occasionally, until browned but not cooked through. Remove from the pan and set aside, then reduce the heat to medium.

3

Mist the pan with more cooking spray and fry the onions for 6-8 minutes until soft, then add the garlic and cook for 1 minute. Stir in the remaining Cajun spice mix along with the cumin and chilli powder. Cook for 1 minute, then stir in the peppers, tomatoes, tomato purée, stock, sugar and lime juice. Bring to a boil, then reduce the heat and simmer for 10-15 minutes, until the vegetables are very soft.

4

Return the chicken to the pan, then add the kidney beans and sweetcorn, and stir to combine. Simmer for 5 minutes, until the chicken is cooked through and the sauce has thickened.

5

Transfer the chicken mixture to a deep baking dish and top with the wrap triangles. Scatter over the cheese and jalapenos, if using, then bake for 8-10 minutes until the filling is bubbling and the cheese has melted.