After something to surprise your guests with? This delicious low FODMAP creamy cajun chicken pasta will do just that! With a little spice from our Cajun seasoning and creaminess from the coconut cream, your taste buds will be dancing and begging for more!
Author: Bianca-Berton Scarlet, Monash FODMAP trained Dietitian
Serves 4-6
Prep time: 15 minutes
Cook time: 10 minutes
Ingredients
- 2 cups cooked shredded chicken breasts
- 1 can black beans
- 6 Tbsp The Friendly Food Co. Mexican Spice Mix
- 1 cup low FODMAP salsa (recipe here)
- 2 cups grated cheese
- 2 spring onions, green tips, finely chopped
- 1 cup frozen corn kernels
- 1 cup coriander, roughly chopped
- Salt and pepper to season
- 6 large tortillas
- 240g sour cream to serve (optional)
- Coriander to serve
Method
- Preheat the oven to 180ºC
- Make the refried beans: Rinse the can of black beans (this rinses off any leached FODMAPs from the black beans). Add the beans to a pot on medium heat, along with 2 Tbsp of Na’Cho Problem spice mix and 1/4 cup of water. Cook, stirring and mashing with the back of a wooden spoon or potato masher. Once the mixture is thick and the water has been absorbed, remove the refried beans from the heat and cool.
- Prepare the rest of the ingredients as per the ingredients list.
- To a large bowl, add the shredded chicken, remaining 4 Tbsp of Na’Cho Problem spice mix, salsa, cheese, refried beans, spring onion, corn, coriander and season generously with salt and pepper. Mix until well combined.
- Divide the chicken mixture evenly between 6 large tortillas. Spoon the mixture into the centre, fold in the sides of the tortilla and then roll it up tightly to form a chimichanga. Place the chimichangas seam-side down on a baking sheet lined with baking paper and brush the tops with olive oil.
- Bake for 8 - 10 minutes or until the chimichangas are golden brown and crispy.
- Remove chimichangas from the oven and let them cool for a few minutes. Serve with any remaining salsa and sour cream on the side.
