These enchiladas are a delicious fusion of Indian and Mexican cuisines, requiring minimal washing up but producing maximum flavour!
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Still got fresh mint left over?
There's nothing more annoying than a bunch of wilted mint in the back of the fridge. Plan your next meal and save it from the bin.
There's nothing more annoying than a bunch of wilted mint in the back of the fridge. Plan your next meal and save it from the bin.
Serves
4
Chicken Breast
Garlic Clove
Lemon
0% Fat Greek YoghurtâŁ
Tomato Purée
Tikka Curry Powder
Brown Onion
Passata
Single Cream
Wrap
Grated Cheddar & Mozzarella Mix
Olive Oil
Salt
Black Pepper
FOR THE MINT YOGHURT:
Natural Yoghurt
Lemon
Fresh Mint
Olive Oil
TO SERVE:
Mango Chutney
Fresh Coriander
Still got fresh mint left over?
There's nothing more annoying than a bunch of wilted mint in the back of the fridge. Plan your next meal and save it from the bin.
There's nothing more annoying than a bunch of wilted mint in the back of the fridge. Plan your next meal and save it from the bin.
Serves
4
Chicken Breast
Garlic Clove
Lemon
0% Fat Greek YoghurtâŁ
Tomato Purée
Tikka Curry Powder
Brown Onion
Passata
Single Cream
Wrap
Grated Cheddar & Mozzarella Mix
Olive Oil
Salt
Black Pepper
FOR THE MINT YOGHURT:
Natural Yoghurt
Lemon
Fresh Mint
Olive Oil
TO SERVE:
Mango Chutney
Fresh Coriander
Unlock Mob Premium
Still got fresh mint left over?
There's nothing more annoying than a bunch of wilted mint in the back of the fridge. Plan your next meal and save it from the bin.
There's nothing more annoying than a bunch of wilted mint in the back of the fridge. Plan your next meal and save it from the bin.
Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Dice the chicken breast into bite-sized chunks, crush the garlic and slice the lemon in half. Combine the chicken, yoghurt, lemon juice, garlic, half of the tomato purée, and half of the curry powder in a large bowl. You can leave this to marinate in the fridge if you have time, or want to prep ahead.
Step 2.
Heat the air fryer to 200°C. Chop the onion into chunks and transfer to the air-fryer along with the marinated chicken. Cook for 12-14 mins until the chicken is cooked through and charred around the edges.
Step 3.
Stir in the passata and cream, along with the remaining tomato purée and curry powder. Season, then cook for another few minutes until the sauce is hot and thickened.
Step 4.
Lower the air fryer temperature to 180°C. Microwave each wrap, then line up one-quarter of the chicken mix and a tenth of the cheese horizontally along the centre of each wrap, leaving around 2œcm either end. Fold the wrap in on each side (not essential, but it keeps them a bit more contained!), then roll up and place back into the air fryer. Use a spatula to smother the remaining bits of sauce on top of the wraps, then top with the remaining cheese. Cook in the air fryer for around 8 mins or until golden and bubbly.
Step 5.
Meanwhile, prepare the mint yoghurt by combining all the ingredients in a ramekin.
Step 6.
To serve, drizzle the enchiladas with mint yoghurt and mango chutney, then scatter some coriander on top.
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