For the tomato sauce

1 tbsp olive oil

1 carrot, finely chopped

1 celery stalk, finely chopped

1 tbsp garlic infused oil

200ml/7fl oz passata (or 1 x 400g tin chopped tomatoes)

1 tsp chopped fresh oregano (or 1/2 tsp dried oregano)

½ tsp freshly ground black pepper

For the chicken

1 tbsp olive oil

1 red pepper, seeds and core removed, finely chopped

1 zucchini, chopped

170g/6oz minced chicken

85g/3oz cheddar, grated

4 gluten free tortillas or gluten free wraps

Serves - 4


Preheat oven to 180C/350F/Gas 4. To make the sauce heat the olive oil in saucepan over a medium heat.

Add the carrot and celery and sauté for 4-5 minutes, until softened.

Add the passata, oregano, garlic infused oil and black pepper. Cover, reduce the heat and leave to simmer for ten minutes.

Meanwhile for the turkey, heat the olive oil in a separate pan over a medium heat.

Add the red pepper and zucchini. Sauté for five minutes then add the chicken mince.

Cook for around 5-7 minutes, or until the chicken mince is browned and cooked through.

Add half of the cheese to the chicken mixture and continue to cook until the cheese has melted.

Divide the turkey mixture between four gluten free tortillas and roll up into parcels.

Place into an ovenproof dish, spoon over sauce and sprinkle with remaining cheese.

Place into the preheated oven to bake for 15-20 minutes, until golden.

Recipe adapted from: Good Food
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*We recommend the help  of a registered dietician Low FODMAP Recipe and Gluten Free Recipe - Chicken enchiladas