Baked chimichanga

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Place all of the ingredients for the pico de gallo in a small bowl and mix. Cover and refrigerate until needed. Preheat the oven to 200ºC (fan 180ºC/gas mark 6) and spray a baking sheet with low-calorie cooking spray. Spray a large frying pan with low-calorie cooking spray and place over a medium heat. Add the onion and pepper and sauté for 3–4 minutes, until they’re beginning to soften. Add the chilli powder, cumin and 1 tsp of the garlic granules. Cook for 1 minute until fragrant, then add the tomatoes, Henderson’s relish and half the lime juice. Stir in the chicken and allow to heat through. While the filling is heating through, mash the beans with the remaining ½ tsp of garlic granules and the other half of the lime juice. Now assemble your wraps. Spread some bean mash over each wrap. Place a quarter of the filling towards the bottom of one wrap and sprinkle on a quarter of the cheese. Fold up the end, then fold in the two sides and roll up, keeping the edge sealed. Place the wrap on the prepared baking sheet then repeat with the other wraps. Spray with low-calorie cooking spray and bake in the oven for 15–20 minutes until the wraps are crisp and golden. Serve topped with the pico de gallo and a spoon of Greek yoghurt.