• Holohan Coaching

Chicken Enchiladas

Who doesn't like chicken fajitas? Well spice things up and make something a little different. It features beans, which are high in antioxidants, fiber, protein, B vitamins, iron, magnesium, potassium, copper and zinc. An under used superfood! This is a good one before a training day.

Serves 2 - 4


1 Onion

2 garlic cloves

2 tbsp Fajita spice mix

2 tsp Chipotle paste (if you can find it, if not just leave it out)

1/2 cooked small chicken (or fry up some diced chicken)

Tin of black beans (or any other tinned beans)

1 jar of passata

1 - 2 tbsp balsamic vinigar

4 large whole wheat wraps

Handful of light mozzarella

1 avocado

2 spring onions

1 lime

Small bunch of corriandar


Diced and fry the onion until soft in a medium heat pan with a splash of oil. About 10 min. Once soft, add the crushed garlic and fry for a minute. Add the spice mix and chipotle paste and fry for another minute before going in with the shredded chicken (just pull it apart with your hands). Once the chicken is coated in all that lovely spice add the beans and enough passata to cover. You want a little left to go over the top. A a splash of balsamic vinegar and season to taste. Take off the heat.

Heat your oven to 180 fan. Get a square dish like the one pictured. Lightly brush with oil. Then make up your wraps. Put a good couple of dollops of mixture in each one, roll up and place in the oiled dish. Drizzle over the rest of the passata to cover the wraps. Scatter over some light mozzarella or any other cheese that melts. Place in the over for around 35 minutes. So the cheese is gooey and the wraps are starting to brown.

Serve it with some diced avocado, (dressed in lime juice to stop it discolouring), spring onion and coriander. It would also work great with a dollop of greek yoghurt spiked with hot sauce.

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