I've always got a pack of tortilla wraps in my breadbin, usually the WeightWatchers brand as they are just 3 ProPoints and make a quick and easy lunch. We fill them with prawns and salad, or a tuna nicoise type salad or a Greek type salad using light feta cheese. With the weather changing and Winter on it's way, the 'salad wrap lunch' is kind of being abandoned in favour of warming soups. Because of this, I've been left with an abundance of tortilla wraps and as I can't stand wasting anything, I thought a supper of enchiladas was just the job!
This is an ideal make ahead recipe suitable for those days when you need something prepared earlier in the day. The sauce can easily be frozen so double up and pull it out of the freezer at your convenience. It also goes great with rice!
You'll need for 2:
- 225g chicken breast, cut into slices
- Half a can of blackeye beans, drained
- 3 tbsp frozen sweetcorn
- 1 red pepper, sliced into small-ish pieces
- 1/2 red onion, diced
- 1 fat garlic clove, crushed or grated
- 1/2 jar passata
- 1 tbsp tomato puree
- 1 tsp Cajun seasoning
- 1 tsp Cumin
- Salt & Pepper
- Couple of dashes of Worcester sauce
- 4 reduced fat (such as WeightWatchers) tortilla wraps
- 2 tbsp grated reduced fat cheddar
What to do:
Spray some olive oil in a non-stick frying pan or stir fry pan. On a high heat, stir fry the chicken pieces until browned all over and remove from the pan to one side.
In the same pan, fry the onion, garlic and pepper until soft. Put the chicken back into the pan and add the Cajun seasoning and the cumin. Stir thoroughly and then add the passata, tomato puree, salt & pepper to taste, and finally the Worcester sauce. Add approx 120ml of water and the sweetcorn and allow to simmer for 10 -15 minutes. If you want to freeze the sauce, allow to cool and then freeze at this point.
Spread a little of the sauce on the bottom of an oven roasting dish. Divide the mixture into each of the wraps and fold over and place into the dish. Save a little of the mixture (try to just get the sauce without the chicken pieces) and spread over the top of the wraps. Finish with a sprinkling of grated cheese. The dish can also be prepared to this stage in advance and then placed in the oven later when you are ready.
Bake in a moderate hot oven (180 fan) for 15-20 minutes until piping hot and golden on top.
WeightWatchers Points Per Serving: 12
I was in a quandry over what to cook for dinner yesterday. Usually it's a quick and easy pasta dish on Thursdays due to football / zumba but we both fancied something using rice and I'd already taken some chicken out of the freezer... So after researching a bit on the web I decided on a jambalaya style dish for the flavour and I like the idea of cooking using a one-pot method too. I had most ingredients at home but really needed a pepper so off to Waitrose I popped. £11.76 later (how does that happen??!) I bought some lovely sweet red Romano peppers and some cooking chorizo to add to my dish, amongst alot of other crap.
- Half a medium onion, finely chopped
- 1 -2 garlic cloves, crushed or grated
- 1 red pepper
- 35g chorizo, halved, then sliced thinly
- Half a 400g tin of chopped tomatoes
- 1 tsp Cajun seasoning (more if you like it hotter)
- Seasoning
- 140g dried basmatti rice
- Approx 350ml chicken stock (you will need double the volume of rice)
- 2 tbsp frozen peas
- Half a punnet of chestnut mushrooms, roughly chopped
- 260g chicken breast cut into chunks
What to do:
Spray a good non-stick frying pan with a little olive oil (use about half a tsp). On not too high heat saute the onion till soft. Add in the garlic and the chorizo. The chorizo will omit some oil so don't worry if it looks too dry to begin with. The chorizo will also flavour and colour the onions beautifully.
Next add the peppers and saute for a couple of minutes. Turn up the heat and add the chicken to brown. Add the mushrooms and continue to saute. Sprinkle over the Cajun seasoning and add the rice. Stir quickly to avoid the rice sticking until it is all nicely coated. Next add your tomatoes and bring to a boil. Then add nearly all the stock and turn down to simmer. Stir well and cover turning down to a low heat so it is just simmering.
Do give it a stir every few minutes to ensure the rice is not sticking and add a little more stock if need be. After 10 minutes add the frozen peas. All in all the cooking time should take approximately 20 minutes but you will know when the rice has cooked through and absorbed the stock. Taste and season as required.
I've got to say I REALLY enjoyed this meal. It was sooo tasty (in fact I did scoff a few mouthfuls at 5pm!) and it's a great meal mid-week if you want something to prepare in advance. I am sure it would freeze pretty well too, if any is left that is!
WeightWatchers ProPoints per serving: 12
