Ingredients – spinach base
- 1 tablespoon polyunsaturated oil
- 1 leek, very finely chopped
- 2 tablespoons garlic, minced
- 2 teaspoons salt reduced vegetable stock powder
- 1kg frozen spinach
- 600g reduced fat cheese, grated
- 20 x 10″ tortillas
Ingredients – chicken filling
- 1kg cooked diced chicken breasts
- 2 teaspoon salt reduced vegetable stock powder
- Juice of 1 lemon
Ingredients – mushroom filling
- 1kg mushrooms, halved and thinly sliced
- 1 tablespoon polyunsaturated vegetable oil
Method
- Add oil, leek and garlic to pan, saute for two minutes or until leek is soft
- Add the stock and spinach, cook on medium heat stirring until the spinach is heated through.
Method – chicken filling
- Sauté chicken on high in a pan until nicely browned
- Sprinkle stock through and turn off heat
- Add lemon juice and mix thoroughly.
Method – mushroom filling
- Add oil and mushrooms to pan, sauté until cooked
- Remove from heat and drain.