leftover roast chicken meat, chopped or shredded
1 pack tortilla wraps
1 tin red kidney beans
1 carton tomato passata
1 tin chopped tomatoes
1 packet fajita seasoning
a little coriander, chopped
1 onion, sliced
50g Scottish extra mature cheddar, grated
salt & pepper
For the enchilada sauce, add a little oil to a non-stick pot and gently fry the garlic.
Add the chopped tomatoes, passata, sugar, and season with salt & pepper.
Bring up to the boil and then reduce down to a simmer, cover with a lid and cook for 15 minutes, before blitzing with a stick blender, or in a food processor.
Add a little oil to a non-stick frying pan and fry the onions for a few minutes before adding the cooked chicken.
Add the fajita seasoning and stir through well before adding the kidney beans.
Add around ½ of the blitzed tomato sauce and a little chopped coriander into the frying pan and stir everything together.
In a large ovenproof dish, roll the chicken & kidney bean mix into the wraps, before covering with the rest of the sauce and a sprinkling of cheese.
Bake in a preheated oven at 190C/170C fan for 20 minutes, or until the top is browned and serve with any leftover coriander.