Chicken & cheese Tortillas

Chicken & cheese Tortillas

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INGREDIENTS

4 tbsp hot salsa
2 large flour tortilla, seeded or plain
215g can kidney bean, drained and roughly mashed
1 spring onion, chopped
50g leftover roast chicken, shredded
85g grated mature cheddar
½ a 20g pack coriander, leaves chopped (optional)
Oil, for brushing

INSTRUCTIONS

• 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.

Source: bbcgoodfood
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