Description
You will love this twist on a Mexican favourite
Ingredients
Scale
Low calorie cooking spray
3 chicken breasts (skin and visible fat removed), cut into strips
2 large yellow and/or red peppers, deseeded and thinly sliced
2 large onions, thinly sliced
1 tbsp ground cumin
1/2 tbsp ground coriander
1 tsp mild chilli powder
1/2 tsp dried chilli flakes (optional)
sea salt and fresh ground black pepper
1 x 500g carton of passata
1 x 400g tin kidney beans in chilli sauce (can use plain if you aren’t a fan of too much spice)
2 x low calorie tortilla wraps cut to fit the tin if necessary
70g low fat mozzarella cheese
40g reduced fat cheddar cheese, finely grated
Instructions
- Preheat oven 200C(fan 180C/gas mark 6) and line the base of a 24cm (9 1/2 inch) spring-form cake tin with baking parchment.
- Spray a large frying pan with low calorie cooking spray and place over a low heat. Add the chicken strips and cook for 2-3 minutes.
- Add the peppers and onions to the frying pan, then add the spices, season with salt and pepper and mix well.
- Stir in the passata and kidney beans and leave to simmer gently for 15 minutes.
- When the chicken is cooked, put a layer of chicken mix in the base of the lined tin, followed by a wrap, then another layer of chicken mix and another wrap, before finishing with a final layer of chicken mix.
- Top with chunks of the mozzarella and sprinkle with the grated cheddar.
- Place in the oven and cook for 25 minutes until golden, then divide into 4 pieces and serve
- Prep Time: 10
- Cook Time: 45
Nutrition
- Calories: 492