Baked chicken & bean chimichangas

• Chicken breast fillets400g
• Red kidney beans (400g tin)1
• Ground cuminstore cupboard5g
• Mild chilli powderstore cupboard3g
• Mature cheddar100g
• Plain tortilla wraps (8 pack)8
• Passata250g
• Vegetable oilstore cupboard20ml
• Greek-style natural yoghurt100g

Plus salt and pepper. About £5.56 for the amounts used.

Method

1. 1

   Heat the oven to 200°C (180°C fan, gas 6).

2. 2

   Cut 400g chicken breast into small pieces and fry for 6-8 minutes until cooked through. Add 1 tsp cumin, ½ tsp chilli powder and 1 drained tin kidney beans and cook for 2 minutes.

3. 3

   Fill each of 8 wraps with the mixture and 100g grated cheddar (shared), fold in the ends and roll up tightly.

4. 4

   Put seam-side down on a tray, brush with 2 tbsp oil and bake for 15-20 minutes until crisp and golden.

5. 5

   Warm 250g passata with a pinch of chilli powder for a quick salsa, and serve with the yoghurt.