175g/6oz skinless chicken breast fillets, cubed
½ green (bell) pepper, seeded and chopped
1 x 200g/7oz can red kidney beans, drained
250g/9oz ready-made enchilada sauce
2 x 30g/1oz soft tortilla wraps
25g/1oz/¼ cup grated reduced-fat Cheddar cheese
ground black pepper
1 Little Gem (Bibb) lettuce
6 cherry tomatoes, halved
2 tbsp tomato salsa
4 tbsp virtually fat-free fromage frais
1 Preheat the oven to 180°C/350°F/Gas 4.
2 Lightly spray a frying pan with oil and place over a medium heat. Add the chicken and green pepper to the hot pan and cook for 6–8 minutes until the chicken is cooked right through. Stir in the kidney beans and two-thirds of the enchilada sauce and heat through gently.
3 Divide the chicken and bean mixture between the tortillas. Roll up and place them, side by side and seam-side down, in a shallow ovenproof dish. Cover with the remaining sauce. Sprinkle with grated cheese and black pepper.
4 Bake in the oven for 15 minutes or until bubbling and golden. Serve immediately with lettuce, tomatoes, salsa and a dollop of fromage frais.