Low FODMAP Enchiladas

Fody Foods kindly sent me some of their seasonings to try.  So as Mr FFL and I were having a Saturday night in, we thought what better than to create some low FODMAP and gluten free enchiladas.  They are fun to make and healthy too.

Ingredients (serves 2)

  • 3 Chicken Breasts
  • B Free Mulitgrain Wraps
  • 200g of Cheese
  • One whole Pepper
  • Splash of Garlic Oil


  • A tin of chopped tomatoes
  • Juice of half a lime
  • 2 teaspoons of Fody Taco Seasoning
  • A teaspoon of Coriander
  • 4 pickled onions
  • Pinch of salt


  1. Chop up the 3 chicken breasts into strips and fry in a pan, in garlic oil, until cooked.  Chop and add raw peppers until the peppers are soft.
  2. While the chicken is cooking, place a tin of chopped tomatoes (I used Asda own brand), the juice of half a lime, the Fody Taco Seasoning, coriander, onions and salt in a blender. Blend until smooth, then add 100g of grated cheese to the sauce, and stir.
  3. Add half the sauce mixture into the pan with the chicken and peppers, and mix well until the chicken and peppers are coated.
  4. Divide the mixture across your wraps and place in a oven proof dish.
  5. Pour the rest of the sauce mixture on top of the wraps and then cover with the remaining grated cheese.
  6. Cover the dish with tin foil and place in the oven for 15 minutes at 170oC.
  7. Then remove the foil and continue to bake for 5-10 minutes, until golden brown.

I served with lettuce and mayonnaise.

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