INGREDIENTS
- 1 can (410g) diced tomatoes
- 1 Tbsp (15ml) smoked paprika
- 2 tsp (10ml) salt
- 1 can (410g) sweetcorn, drained
- 1 can (410g) Black beans, drained
- 6 wraps
- 12 pieces Southern fried chicken strips
Cheese Sauce:
- 2 Tbsp (30ml) butter
- 2 Tbsp (30ml) flour
- 1 cup (250ml) milk
- 1 tsp (5ml) ground nutmeg
- 1 tsp (5ml) cayenne pepper
- 1 ½ cup (375ml) cheddar cheese, grated
To serve, fresh coriander and 1 avocado sliced
METHOD
- For the cheese sauce: In a saucepan over medium heat, melt the butter, then whisk in the flour until a smooth, lump-free paste is formed.
- Slowly add the milk while whisking, then stir in the nutmeg and cayenne pepper. Once all the milk has been added, stir in 1 cup of the cheese and cook until fully melted. Cover with wax paper until ready to assemble the enchiladas.
- In a separate pan over medium heat, add the diced tomatoes and heat through. Stir in the paprika and salt, then add the sweetcorn and black beans.
- To assemble wraps, place tomato mixture in the centre of the wrap, followed by 2 – 3 pieces of chicken. Roll or fold and place in a deep enough baking dish. Cover with cheese sauce and the remainder of the grated cheese. Bake for 15 minutes in a preheated oven at 180°C. Serve with coriander and fresh avocado.
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