Here we go again…..

Baked enchilada’s are one of my favourites, but how to keep them clean you ask? Well, here is a recipe that does just that. Now, in this recipe you only get one wrap each, so you’ve got to make it count with 200g of chicken per portion and plenty of veggies, it packs in 69g of Protein this recipe…..

  • Cals
  • 597
  • Protein
  • 69g
  • Carbs
  • 51g
  • Fat
  • 13g per serving

Serves 2

  • 400g chicken breast in strips
  • 200g of red pepper in strips
  • 200g of onion in strips
  • 2 large wholemeal wraps
  • 6 tbsp of salsa
  • 2 large handfuls of low fat cheese
  • a mixed salad of your choice……..
  • Heat a pan on the hob with a splash of oil
  • Fry off the chicken for 5 minutes turning once
  • Add the taco seasoning and coat the chicken, cook for another minute
  • Add the peppers and onions and sauté for 4 minutes
  • When softened add half the salsa to the mix and warm through, pop in 3 tbsp of water and allow to cook for another 3 minutes
  • After that take the pan off the heat and stir through 1 handful of the cheese until melted and the sauce thickens
  • Fill each wrap with half the mixture, roll and place in a baking tray with deep sides
  • Put the remaining salsa and cheese over the top and then p[lace in the oven on 200/Gas Mark 7 for 10 minutes, until the cheese is melted and the wrap is crisp
  • Serve with a salad of your choice

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