Ingredients
- 10 Tortillas
- 200g salsa / napolitana sauce recipe
- 3 ½ cups chopped cooked chicken breast
- 7 cups loosely packed English spinach
- 2 ½ cups reduced fat grated cheese
- ½ cups diced avocado
Method
- Lay tortillas flat and spread 1 tablespoon/20g of salsa in the middle of each tortilla
- Place ⅓ cup of chopped cooked chicken breast on top of salsa
- Place ¼ cup diced avocado and ¾ cup loosely packed English spinach on top of avocado in each tortilla
- Sprinkle ¼ cup reduced fat grated cheese on top of English spinach in each tortilla
- Fold each of the four sides in to, form an enclosed parcel
- Place in a heated flat sandwich press, folded side down, for approximately 1-2 minutes or until golden.
Nutrition information panel
Nutrient | Per Serve | Per 100g |
Energy | 1499kJ | 661kJ |
Protin | 25.7g | 11.3g |
Total fat | 22.8g | 10g |
Saturated fat | 8.3g | 3.7g |
Carbohydrate | 10.2g | 4.5g |
Sugars | 2.6g | 1.1g |
Dietary Fibre | 4g | 1.7g |
Sodium | 530mg | 234mg |