Foodie Therapy: Nacho Chicken Pie

Well hello, foodies!

It’s a fresh week, seven more days of opportunities and exciting meals to plan. I have been on a Weight Watchers plan now for 10 weeks and am just one lb off losing a stone, I am holding on for dear life, clinging on to the hope that tomorrow’s weigh-in will tell me I have made it and reached my first milestone.

It’s been a rewarding and satisfying journey so far. I won’t lie it hasn’t been without its ups and downs as I mentioned previously but it’s one hell of an awesome feeling when you are succeeding.

Not only is the weight loss a confidence booster, it’s also made me fall in love with food for all the right reasons.

I have enjoyed cooking new recipes, experimenting with flavours whilst keeping well within my daily points allowance. Being on a healthy eating plan doesn’t mean starving yourself, eating dust or depriving yourself of tasty delights. It’s an opportunity to give yourself a touch of foodie therapy, like last night’s recipe Nacho Chicken Pie.

  • 3 tortilla wraps
  • Cajun spice
  • 500g skinless chicken breast, cut into chunks
  • 1 finely chopped red onion
  • 2 cloves crushed garlic
  • 2 level teaspoons ground cumin
  • 1/2 teaspoon chilli powder
  • 1/2 teaspoon paprika
  • 2 medium peppers, chopped
  • 1 can large tinned tomatoes
  • 1 tablespoon tomato puree
  • 1 cube chicken stock to make 400 ml
  • 1 teaspoon Canderel sweetener
  • Juice of 1 lime
  • 1 can drained kidney beans
  • 1 can drained sweetcorn
  • 100g low-fat cheddar cheese
  • 1 chilli for the topping

Preheat the oven to 200°C, fan 180°C, gas mark 6. Mist both sides of each wrap with cooking spray then sprinkle Cajun spice mix over each. Slice the wraps into nacho-size triangles and spread them out in a single layer on a baking tray. Bake for 5 minutes, until the triangles are crisp and pale golden.

Mist a deep, nonstick pan with cooking spray and set over a high heat, frying the chicken for approximately 2-3 minutes, turning occasionally, until lightly browned then remove from the pan and set aside.

Reduce to a medium heat, mist the pan with cooking spray and fry the onions for 5 minutes until soft, then add the garlic and cook for 1 minute. Stir in the 1/2 teaspoon of Cajun spice mix along with the cumin and chilli powder. Cook for 1 minute, then stir in the peppers, tomatoes, tomato purée, stock, sweetener and juice of one lime. Bring to a boil, then reduce the heat and simmer for approximately 10 minutes, until the vegetables are soft.

Return the chicken to the pan, then add the kidney beans and sweetcorn to simmer for 5 minutes to cook the chicken through and until the sauce has thickened.

Transfer the chicken mixture to a baking dish topping with the nacho triangles.

Scatter over the cheese, some red chilli (or jalapenos) and a sprinkling of coarse black pepper then bake in the oven for 10 minutes until all the cheese has melted.

Add basil for finishing touches before serving.

Then hey presto, dinner is served!

This is a no-fuss, low-calorie easy prep dinner which is perfect for sharing and is only 5 points per serving on Weight Watchers!


N x

So hey you, yes you…I want to thank you for reading my post. Whether you’ve stuck around since the beginning of my journey or whether you’re new to my blog, thank you for reading and supporting. I genuinely appreciate it.


  1. savory Whiff
    March 17, 2018 / 7:26 am

    This looks delicious and I like how the cooking sequence is made clear with photos

    • niccimcshane
      March 17, 2018 / 8:52 am

      It was such an easy dish to make. Thank you I wanted it to be easy for anyone else to make if they wanted to.

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