Chicken and mushroom tortillas
Fresh dill and mustard create to make these low-fat tortillas which are ideal for freezing. Defrost in the refrigerator overnight. This recipe includes a vegetarian option.
Ingredients
* This recipe takes 10 minutes to prepare and 25 minutes to cook.
*
* 4 skinless chicken breasts
* 1 red onion, finely chopped
* 1 garlic clove, crushed
* 115g chestnut mushrooms
* 400g Philadelphia Extra Light
* soft cheese
* 1 tsp vegetable stock powder (use gluten free vegetable stock powder to make this recipe gluten free)
* 1 tbsp Dijon mustard
* 1 tbsp chopped fresh dill
* 4 small flour tortillas (Use wheat free tortillas to make this recipe gluten free)
* black pepper
*
* Vegetarian option: red pepper tortilla
* Spray a hot pan with a little low-calorie cooking spray (eg Fry Light).
* Add 200g cooked diced potato, 1 diced red pepper and 1 crushed garlic clove and cook until soft.
* Add 2 medium beaten eggs, chopped parsley, and black pepper to taste.
* Cook gently until set underneath, then pop under a hot grill to brown the top.
* Serve in wedges with unlimited green vegetables or salad tossed in fat-free dressing.
Instructions
1. Preheat the oven to 200C, 400F, Gas Mark 6.
2. Heat a large, non-stick frying pan, add the chicken breasts, onion and garlic and dry-fry for
3. 4-5 minutes, seasoning with black pepper.
4. Add the mushrooms and continue cooking for 1-2 minutes.
5. Stir in the soft cheese, stock powder, mustard and dill and simmer gently to allow the sauce
6. to thicken. Remove from the heat and allow to cool slightly.
7. Fill each tortilla with the chicken mix and roll up. Place in an ovenproof dish and then in the oven for 10-15 minutes to reheat.
Serves 4
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