Ingredients
Quantity of pre-cooked chicken
4 spring onions (finely chopped)
1 clove of garlic (crushed)
1 cup of grated cheese
cooking oil spray
8 tortillas
13 oz (400g) of tomato puree
1/4 cup of fresh coriander
Method
1. Preheat the oven to 375 °F ( 190 °C) . Chop or shred the cooked chicken and put into a bowl with the spring onions, garlic and half of the cheese. Combine the ingredients together.
2. Heat a non-stick frying pan over a medium heat. Spray a tortilla with oil and cook in the frying pan for about 1 minute each side, then transfer to a plate. Repeat with the remaining tortillas.
3. Place the chicken mixture in equal amounts on the tortillas, then roll up to enclose the filling, leaving the ends open. Put the rolled tortillas into an ovenproof dish, seam-side down.
3. Place the chicken mixture in equal amounts on the tortillas, then roll up to enclose the filling, leaving the ends open. Put the rolled tortillas into an ovenproof dish, seam-side down.
4. Pour over the tomato puree and sprinkle with the remaining cheese. Bake for about 20 minutes or until the top has turned golden. Sprinkle with chopped coriander to serve.
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