Photo of Nacho chicken pie by WW

Nacho chicken pie

Points® value
Total Time
1 hr 5 min
15 min
50 min


WW White Wraps

2 individual

Calorie controlled cooking spray

4 spray(s)

Cajun seasoning

21 g, 3 tbsp

Chicken breast, skinless, raw

500 g, cut into small chunks


1 large, finely chopped


2 clove(s), crushed

Ground Cumin

2 teaspoon(s), level

Chilli Powder

1 teaspoon(s), level

Peppers, all types

2 medium, 1 red and 1 yellow, deseeded and cut into 2 cm pieces

Tinned Tomatoes

1 can(s), large, chopped

Tomato Purèe

3 tablespoon(s), level

Chicken stock cube(s)

1 cube(s), to make 400ml stock

Granulated sugar

2 teaspoon(s)

Lime Juice, Fresh

60 ml

Kidney Beans, cooked

1 can(s), large, drained

Sweetcorn, tinned, drained

340 g

Half fat Cheddar cheese

75 g, grated

Green jalapeños

30 g, drained


  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.


Cook's Tip: Get ahead by making the filling the day before, then chilling in the baking dish until needed. Cover with kitchen foil and bake in the oven without the topping for 25 minutes until bubbling. Remove the foil, add the nacho triangles and cheese, then cook for 8-10 minutes, as in Step 5.