Salmon Enchiladas

This is one of my favourite recipes on the website and I regularly build it into my weekly meal plan.  It's a great recipe for a dinner party too!

Points per serving:

No Count: 1sp

WW Freestyle: 4sp

Ingredients (serves 4):

• 4 salmon fillets, cooked
• 4 WW wraps
• 1 tbsp olive oil (from daily allowance) use a calorie-controlled spray if following WW Freestyle
• an onion, finely diced
• 2 garlic cloves, crushed
• 500g passata
• a tsp mixed herbs
• 20g chilli pesto
• 100g Yeo Valley 0% crème fraiche or quark
• 3 handfuls of spinach
• 100g WW grated cheese

Method:

1. Pre-heat the oven to 180C.
2. Heat the olive oil in a pan and add the onion. Fry for about 5 minutes before adding the garlic and cooking for a further minute.
3. Add the passata, mixed herbs, 2 handfuls of spinach and chilli pesto. Season to taste and simmer for 5 minutes.
4. Put about a quarter of this sauce in an ovenproof dish.
5. Place the wraps open on your worktop and place some of the creme fraiche down the middle of each one.
6. Put the remaining spinach on the creme fraiche and then top each one with a cooked salmon fillet.
7. Roll each wrap up and place them on the sauce in the ovenproof dish.
8. Cover the wraps with the remaining sauce and sprinkle the cheese over the top.
9. Bake in the oven for a further 15 minutes.
10. Serve and enjoy!

This can be served with roasted vegetables and it's also lovely with a salad during the summer.