Wholemeal Tortilla Wraps - 3 ProPoints, Serves 16

Ingredients 

4 cup of wholemeal flour
1 cup warm water
1/4 tsp baking powder
Pinch of salt

Method 
Sift the flour, salt and baking powder together in a bowl
Gradually add the warm water until it all comes together in a soft dough
Split the dough into 16 pieces, cover and allow to rest for 20 mins
Roll the balls out into thin discs and cook on a dry frying pan until the top side begins to bubble, turn and repeat the process on the other side

Spicy Prawns Nachos - 8 ProPoints per Serving serves 2

Ingredients 

2 Tortilla wraps - the wraps I have used are 5 ProPoints each, if you are using WW ones, reduce to 3 ProPoints each and reduce the overall propoints accordingly 
1/2 tsp garlic salt
1/2 tsp paprika
1/2 tsp pepper
1 red pepper, grilled until blackened, skinned and chopped
1 onion, finely diced
1 garlic clove, minced
1 chili, deseeded and chopped
400g Passata
1/2 tsp oregano
Salt to taste
16 tiger prawns, peeled and uncooked
60g Aldi Every Day Essentials Light Mozzarella this cheese is 1 propoint per 30g, please adjust your points in accordance with the cheese you use
1 tsp olive oil

Method: 

1. Cut the toritlla wraps into triangles and season with the paprika, pepper and garlic salt 
2. Put on a tray and bake for about 5-10 mins at 180 degrees until they become golden and crispy. Set aside and allow to cool
3. Heat the oil in a pan on medium heat and begin to cook the onions until they soften. 
4. Add the chili and cook for a further 2 mins, then add the garlic and the passata and seasonings and cook on a low heat until the sauce begins to thicken 
5. Add the prawns and allow them to cook in the sauce 
6. Serve in a bowl with the nachos and mozzerella cheese on top 

Chicken Enchilada Casserole 11 Propoints - serves 2

I made this cheesey deliciousness with wraps that were 5 Propoints. If you make them with the Weight Watcher wraps they would be 3 Propoints each, so adjust value accordingly

Ingredients

2 cooked chicken breasts, shredded
1 red onion, diced
1/2 red pepper, diced
1/2 green pepper, diced
1/2 yellow pepper, diced
1 clove of garlic, crushed
1 chili, seeds removed and diced (adjust amount according to preference)
1 tin tomatoes
2 tortilla wraps
30g finely grated cheese
1/2 tsp fajita spices
1/2 tsp pepper
1/2 tsp dried basil
1/2 tsp dried oregano
Salt
1 tsp oil

Method

Heat the oven to 180 degrees

Cook the onion on a medium heat until begins to soften

Add the peppers and chili and cook till softened - approx 5 mins

Add the spices and herbs and coat the veg, then add the tomatoes and garlic and bring to a boil

Reduce heat and allow to simmer and add the chicken

Season with salt and pepper

Lay 1 wrap in an oven proof dish, trim to fit if necessary, and top with the chicken and sauce, followed by another wrap and another layer of sauce and chicken.

Sprinkle the cheese over the top and bake in oven for 15-20 mins until the sauce is bubbling and the cheese is browning and melting

Spicy Pork Tacos - Serves 2 (11PP)

This is a delicious taco Reciepe! I love the spiciness and it is a "fling in the oven and forget about it" kind of dish! It's 22 ProPoints in total and works out at 11 ProPoints per serving. The Old El Paso stand and stuff tacos are 3 ProPoints each. You could easily substitute the tacos for 120g of brown rice (uncooked weight) for the same ProPoints. 

Ingredients 

1 red pepper, thinly sliced

1 red onion, thinly sliced

2 garlic cloves, crushed 

1 red chilli, diced (adjust to your taste)

2 tsp Chipolate and paprika paste (this is zero points and is optional)

250ml chicken stock 

1 tsp dried basil

1 tsp dried oregano 

1 tsp paprika 

1 tsp fennel seeds 

1/2 tsp chilli powder (adjust to taste) 

1/2 tsp cayenne pepper 

1 tsp salt 

1 tsp pepper 

2 tsp olive oil

1 can tomatoes 

4 stand and stuff tacos

150g tenderloin pork, cut into pieces 

Method 

1. Heat the oven to 160 degrees 

2. Add all the spices, herbs, salt and pepper to a mortar and pestle and crush. Then add the spice mix to the pork, rubbing it in to the meat

3. Heat the oil on a medium heat and sauté the onions until soft. Add the pepper and cook for five mins, then add the garlic, chilli and paste and cook for a further 2 mins.

4. Add the meat and cook for 1 min, making sure everything is coated. Then add the tomatoes and stock. Simmer for 10 mins and transfer to an oven proof dish

5. Cover the mixture and cook on low for 1 and half hours.

6. Heat the tacos for 30 seconds in the microwave and add the mixture to them.

7. Serve with salad topping of your choice but make sure to add extra points if you include cheese and sour cream