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Ingredients

Method

  • STEP 1

    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.

  • STEP 2

    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.

RECIPE TIPS
ALTERNATIVE FILLING IDEA

Mix leftover roast chicken with grated cheese,

mango chutney and chopped spring onions.

SERVING TIP

Try serving your tortillas with sliced

avocado and coriander tossed in a little

lime juice.

Recipe from Good Food magazine, March 2009

Goes well with

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A star rating of 4.2 out of 5.37 ratings
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