Ingredients

For the filling

• 1 onion, sliced
• 1 large red pepper, thinly sliced
• 250g skinless chicken breast, cut into strips
• ½ TBSP light olive oil
• 1 tin refried beans
• 30g cheddar, grated

For the tomato sauce

• ½ TBSP light olive oil
• 1 onion, finely chopped
• 2 cloves garlic, finely chopped
• 1 tin chopped tomatoes
• 1 TBSP cajun spice mix (or BBQ for less heat)
• A handful of chopped fresh coriander (keep some back as a garnish)

For the Bechamel sauce

• 150g (about 1/3 large tub) Clandeboye Greek Style Yoghurt
• 1 TBSP olive oil
• 1 TBSP cornflour
• 100ml hot chicken stock

To serve

• 4 whole wheat tortillas or 8 small corn tortillas
• Large green salad

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Steps

1. Make the tomato sauce: Heat the oil in a pan and sweat the onion off until softened, adding the garlic in for the last 2 minutes.
2. Add the tomatoes and spice blend and simmer until reduced by a third (12-15 mins).
3. Turn the heat off and add the chopped corriander.
4. Meanwhile, add the oil, onions, peppers and chicken to a large pan and saute until all the veg are tender and the chicken cooked through. Take off heat.
5. To make the Bechamel: Heat the oil in a saucepan then beat the flour in with a whisk to form a really smooth paste. Remove the pan from the heat.
6. Gradually whisk the chicken stock in. Then repeat with the yoghurt, whisking the sauce until it’s smooth enough to coat the back of a spoon.
7. To assemble: Warm the tortillas and spread a line of beans down the middle.
8. Spoon a couple of tablespoons of sauce over the beans (you will use what’s left to put on top.
9. Divide the chicken and veggies between the tortillas and fold over to enclose the filling.
10. Pour the remaining sauce over the top, then the bechamel.
11. Sprinkle the cheese over the top and bake for about 15 minutes until bubbling.
12. Scatter some coriander over the top and serve with a green salad.