Photo of Toasted chicken, avocado and cheese tortilla by WW

Toasted chicken, avocado and cheese tortilla

8
8
8
SmartPoints® value per serving
Total Time
10 min
Prep
5 min
Cook
5 min
Serves
2
Difficulty
Easy
Enjoy a Mexican-style lunch with this quick and fresh tortilla recipe.

Ingredients

Wholemeal tortilla

80 g, (buy 2 x 40g individuals)

Baby spinach leaves

1 cup(s), (20g)

Cooked skinless chicken breast

75 g, shredded

Avocado

½ medium, diced

Tomato(es)

1 medium, diced

Reduced-fat 15% cheddar cheese

cup(s), grated, (40g)

Instructions

  1. Place tortillas on a flat surface. Top half of each tortilla with spinach, chicken, avocado, tomato and cheese. Fold in half to enclose filling.
  2. Preheat a sandwich press. Cook tortillas for 2–3 minutes or until golden and crisp. Cut in half to serve.

Notes

TIP: To take this to work, wrap untoasted tortilla in plastic wrap. Transport in a chiller bag and refrigerate until required. Cook as directed. It takes 4–5 days for an avocado to ripen at room temperature. However, you can speed up the process by placing it in a paper bag with a ripe banana.