Making it different
Baked Bombay potato wraps
Heat a 250g pouch microwave rice
and a 300g pack Bombay potatoes
separately, following pack instructions.
Stir both together with a bunch of
chopped spring onions. Use to fill
2 large flour tortillas, roll up and put
into a baking dish. Dot 75g fat-free
yogurt on top, then bake for 30 mins
until golden. Serve sprinkled with a
few more chopped spring onions,
another 75g yogurt, and some mango
chutney, if you like.
Heat the rice following the pack
instructions, then stir in the Cajun
seasoning and most of the spring onions.
Heat oven to 200C/180C fan/gas 6.
Spread the tortillas with the refried
beans, then top with rice. Spread half the
salsa on the base of a baking dish. Roll up
the wraps, arrange on top of the salsa,
dot over half the yogurt and sprinkle over
the cheese. Cook for 30 mins until golden
and bubbling. Serve sprinkled with the
rest of the spring onions, with the
remaining yogurt and salsa on the side.