50g leftover roast chicken, shredded (use the last of the meat on the carcass)
85g grated mature cheddar
½ a 20g pack coriander, leaves chopped (optional)
oil, for brushing
Alternative filling idea
Mix leftover roast chicken with grated cheese,
mango chutney and chopped spring onions.
Try serving your tortillas with sliced
avocado and coriander tossed in a little
Spread 2 tbsp salsa onto each tortilla,
then evenly top one of them with the
beans, spring onion, chicken and
cheddar. Scatter with coriander, if
you have it. Sandwich with the other
tortilla, then brush with oil.
Heat a large non-stick frying pan,
then cook the tortilla, oil-side down,
for 4 mins. Carefully turn over with a
palette knife (or by turning it out onto
a plate, sliding it back into the pan),
then cook for 2 mins on the other side
until golden. Serve cut into wedges.