Toasted chicken, avocado and cheese tortilla
Enjoy a quick and tasty lunch with this fresh tortilla recipe.
80 g, (buy 2 x 40g individuals)
Baby spinach leaves
1 cup(s), (20g)
Cooked skinless chicken breast
75 g, shredded
½ medium, diced
1 medium, diced
Extra light cheddar cheese
⅓ cup(s), grated, (40g)
- Place tortillas on a flat surface. Top half of each tortilla with spinach, chicken, avocado, tomato and cheese. Fold in half to enclose filling.
- Preheat a sandwich press. Cook tortillas for 2–3 minutes or until golden and crisp. Cut in half to serve.
TIP: Wrap untoasted tortilla in baking paper and place in a container. 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.