Chicken Enchiladas

GF, DF AND RSF - serves 4

Ingredients:

• 2 large chicken breast diced

• 1 1/2 tsp smoked paprika

• 1 tsp cumin

• 3 tbsp olive oil

• Salt and pepper

• 1 garlic clove finely diced

• 1 red capsicum diced

• 1/2 cup cooked corn

• 80g tomato paste + 2 tbsp

• 1 head of cos lettuce

• 2 tomatoes diced

• 1/2 cup diced cucumber

• 1 avocado diced

• 1/4 red onion diced

• Juice of 1 small lime

• GF tortillas

• 1 tbsp nutritional yeast to top

• Coriander to top

• Coconut sourcream/greek yoghurt to serve

Method:

1. Pre heat oven to 180 degrees C.

2. In a bowl, combine chicken, paprika, cumin, tbsp olive oil and a pinch of salt and pepper. Stir and set aside.

3. In a heated frypan add 1 tbsp and the garlic and saute for 2 minutes.

4. Add in the chicken and cook for 5 minutes.

5. Now add in the corn, capsicum and tomato paste. Stir and cook for a few minutes.

6. Place a couple spoonfuls of mixture into the centre of each wrap. Fold and roll and place in a baking dish.

7. Spread over the rest of the tomato paste and sprinklw with nutritional yeast.

8. Bake for 10-15 minutes.

9. While this bakes, assemble your salad. Squeeze over the lime juice.

10. Add the baked enchiladas and top with coconut sour cream or greek yoghurt.