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
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
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