2 Chicken Breasts
500g carton Passata
1 Yellow Pepper
2 Small Red Onions
1 pack 8 Mini Tortilla Wraps
200g Red Kidney Beans
40g Mature Grated Cheddar
30ml Vegetable Oil
Sea Salt and Black Pepper
1 tsp Chilli Powder
1 tsp Paprika
Pre-heat the oven to 200°C/400°F/Gas Mark 6.
Thinly slice the chicken breasts and pepper.
Peel, halve and slice the onions.
In a large frying pan or wok, sauté the chicken, pepper and onions in the oil. Fry for 8 minutes until sealed.
Drain the water from the red kidney beans, then add to the chicken with the chilli and paprika and mix well.
Season with salt and black pepper.
Divide the mixture between the tortilla wraps and roll up.
Pour two-thirds of the passata into the base of an oblong ovenproof dish. Put the rolls on top of the passata.
Drizzle over the remaining passata and sprinkle over the cheese.
Bake in the oven for 30 minutes.
