When you want something hot, fiery and filling, let these chicken wraps work their Mexican magic. 

SERVES 2 –  PREP 5 MINS –  COOK 15-20 MINS

Spicy Chicken Burritos

Mexican tonight!

250g frozen mixed peppers

400g free-range chicken

thighs, skinned and boned

4 large flour tortillas

200g natural yogurt

125g reduced-fat matur

e cheddar cheese, grated

1 red onion, sliced

3 tsp cajun spice mix

400g can plum tomatoes, chopped

2 tbsp jalapenos in brine, drained and chopped (optional)

1 tbsp cornflour

pinch paprika

 

1 Heat the oven to  mark 6/200c.  Stir-fry the onion and peppers in the oil in a large pan for 5 mins.  Add the spice mix and chicken and stir-fry for a few mins.  Add half the tomatoes the jalapenos and cook for 3 mins.

2 Divide the mixture equally between the tortillas and roll up.  Arrange in a single layer in an ovenproof dish and spoon the remaining tomatoes over.

3 Mix together the yogurt, cornflour and cheese and spoon over the top.  Scatter with remaining cheese and sprinkle with paprika.  Bake for 15-20 mins.  Serve with guacamole and a crisp salad.

 

Per Serving: 460 cals per serving, 11g fat, 2 of your 5 a-day

Top Tip: If your really want to fill up the family, add a tin of kidney beans to the chicken and divide between 8 tortillas

20 mins to….Steak Fajitas