Smoked chicken tortillas
- 150g smoked chicken, chopped into bite-sized pieces
- 2-3 spring onions, finely chopped
- 6 sweet red peppersbell peppersX, diced
- ½ ripe avocado, diced
- squeeze lemon juice
- 200g roasted capsicum salsa (I used Old el Paso)
- 2 flour tortillas
1 Put the chicken, spring onions and sweet red peppers into a microwave-proof dish. Toss the avocado in a little lemon juice and add to the chicken mixture. Mix together, then add the salsa. Cook on high for 1 1/2 minutes, until the mixture is hot. Set to one side.
2 Place each tortilla on a microwave-proof dish and heat on high for 20 seconds. Place half the chicken and salsa mixture in the middle of each wrap and fold to make a cone shape.
3 You can make each wrap into a parcel if you wish. Place the tortilla with the fold of the wrap underneath on a microwave-proof plate. Heat in the microwave on high for 1 minute each. Stand for a minute.
4 Serve as is for a light meal or lunch, or with a tossed green salad for dinner.
Nutrition Info (per serve)
Total fat 19.2g
–Saturated fat 3.7g
Dietary fibre 9.7g
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