12
INGREDIENTS
1 lean skinless chicken
breast
2 flour tortilla wraps
75-100g reduced fat cream
cheese
100g fresh baby spinach
leaves
1 tsp mustard powder
1 tsp grated nutmeg
1 tsp pepper
INGREDIENTS
2 slices lean ham or turkey
(cooked)
50g reduced fat mozzarella
2 wholemeal pitta breads
2 tomatoes, thinly sliced
2 mushrooms, thinly sliced
¼ small onion, thinly sliced
1 tbsp sweetcorn
¼ green capsicum, diced
1 tbsp tomato purée
1 tsp olive oil
1 tsp dried mixed herbs
Serves 2
1. Grill the chicken till it’s cooked through (6-8 minutes).
2. Remove it from the grill, let it cool, and cut it into
strips.
3. Wash and dry the spinach, wilt the leaves on the
grill for 20-30 seconds, remove, and dry with kitchen
paper.
4. Mix the cream cheese and spinach in a bowl, then
fold in the chicken strips.
5. Spoon the mixture into the centre of the tortilla wraps,
fold one end of each wrap over, roll the wraps up, and
warm the filled wraps on the grill for 2-3 minutes.
Serves 2
1. Slit open each pitta bread to form pockets, and
spread the tomato purée inside each pocket.
2. Cut the ham/turkey into strips, turn them in a bowl
with the other ingredients, rest for half an hour to
rehydrate the herbs, then fill the pitta pockets and grill
for 3-5 minutes.
CREAMY CHEESY CHICKEN PARCELS WITH
HIDDEN GREEN STUFF
HEALTHY PIZZA PITTA POCKETS
Summary of Contents for MEDIUM GFOG1000
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