- 1 tablespoon oil
- 1 onion finely diced
- ½ teaspoon cumin
- 400g lean chicken breast/thighs, cut into 2cm pieces
- 2 carrots, grated
- 2 cups baby spinach
- 2 x 400g cans no-added-salt crushed tomatoes
- 8 Old El Paso light tortilla wraps
- ½ cup grated reduced-fat cheddar
- 4 cups Brussels sprouts, halved
- 2 cups fresh beans, topped and tailed
- ground black pepper
- fresh herbs, to garnish
1 Preheat oven to 180°C fan bake. Heat oil in a large frying pan and fry the onion and cumin for 2-3 minutes. Add the chicken and cook until browned. Reduce heat and add carrot, spinach and 1 can of the chopped tomatoes. Simmer until chicken is cooked through.
2 Warm tortillas according to packet instructions. Fill each tortilla with chicken mixture and roll up leaving one end open, or fold in the tortilla sides and secure with a cocktail stick. Spread the remaining can of chopped tomatoes over the wraps and sprinkle with cheese.
3 Season Brussels sprouts and beans with pepper and place in a shallow roasting dish. Place in the oven at the same time as the enchiladas and bake for 10-15 minutes. Vegetables should still have a slight crunch and the cheese on the enchiladas should be melted and golden. Serve with more pepper and garnish with fresh herbs.
Nutrition Info (per serve)
Total fat 16g
Saturated fat 7g
Dietary fibre 13g
Make it gluten free: Use gluten-free wraps instead of light tortilla wraps.
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