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Recipe by Liz Franklin

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1. Heat a non-stick frying pan over a medium heat, swirl 1 tsp of the oil around, then add a tortilla. Sprinkle a handful of the cheese over one half of the tortilla, followed by some chicken and a few tomato slices. Season with a little salt and pepper. Cook for a few moments to melt the cheese, then fold over and cook until the tortilla is crisp.
2. Turn the tortilla out of the pan and cut into quarters. Repeat with another flour tortilla to make another child's portion.
3. For the adults' version, start by making a simple guacamole. Halve, stone, peel and slice the avocado, then mash it with the lime or lemon juice and a little seasoning.
4. Make the tortillas as before, adding a little chopped coriander. Serve two each and cut into halves rather than quarters. Serve with the guacamole and soured cream, scattered with a little more coriander.

689 kcalories, protein 35g, carbohydrate 53g, fat 39 g, saturated fat 15g, fibre 4g, salt 1.47 g

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Ingredients

• 2 tbsp olive oil
• 6 soft flour tortillas
• 175g Red Leicester cheese, grated
• 250g cooked chicken , chopped
• 2 medium tomatoes , sliced

FOR THE ADULTS

• 1 large ripe avocado
• 2 tsp lime or lemon juice
• handful chopped coriander
• 4 tbsp soured cream

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Difficulty and servings

Makes enough for 2 children and 2 adults

Preperation and cooking times

Ready in 20-30 minutes

Ingredients

• 2 tbsp olive oil
• 6 soft flour tortillas
• 175g Red Leicester cheese, grated
• 250g cooked chicken , chopped
• 2 medium tomatoes , sliced

FOR THE ADULTS

• 1 large ripe avocado
• 2 tsp lime or lemon juice
• handful chopped coriander
• 4 tbsp soured cream

689 kcalories, protein 35g, carbohydrate 53g, fat 39 g, saturated fat 15g, fibre 4g, salt 1.47 g

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