Instructions:
- Preheat Oven: Preheat your oven to 200°C (400°F, gas mark 6).
- Cook the Filling:
- Heat a large pan over medium heat and spray with low-calorie cooking spray.
- Add the chicken, peppers, and onion, cooking until the chicken is browned and the vegetables are soft.
- Add the garlic, smoked paprika, ground cumin, chili powder, salt, and pepper, cooking for another minute until fragrant.
- Stir in the chopped tomatoes and lime juice, and simmer for 5-10 minutes until the mixture thickens. Remove from heat and set aside.
- Assemble the Pie:
- Spray a pie dish with low-calorie cooking spray.
- Lay one or two whole wheat wraps at the bottom, pressing them into the sides to form a base and sides of the pie.
- Spoon the chicken fajita mixture into the wrap-lined pie dish.
- Cover the top with the remaining wraps, trimming any excess. You can cut the wraps into strips and weave them for a lattice effect if desired.
- Brush the top of the pie with the beaten egg to help it brown.
- Bake the Pie:
- Bake in the preheated oven for 15-20 minutes, or until the pie is golden and the wraps have crisped up.
- Serve:
- Let the pie cool slightly before slicing.
- Serve with a dollop of fat-free natural yogurt or fromage frais and a sprinkle of fresh coriander.
Enjoy this comforting and tasty Slimming Chicken Fajita Pie as part of your healthy eating plan. It’s perfect for a satisfying dinner that the whole family can enjoy!