Original recipe: Edmonds

Ingredients

• 6 tortillas/wraps of your preference
• pre-cooked chicken (left overs are great for this)
• 1 onion, finely chopped
• 1 400g tin of chopped tomatoes
• 1 tsp of garlic salt
• 1/2 tsp of salt
• 2-3 jalapeno chilis / 1/2 tsp of chili powder / 1 tbsp of sweet chili sauce (depending on the spice level you prefer)
• 1/2 cup of sour cream
• 3/4 cup grated tasty cheese

Method

1. Preheat oven to 180°c
2. Place the chicken and onion along the middle of each tortilla/wrap and roll them up, placing them in a large casserole dish.
3. Combine the tinned tomatoes, garlic salt, salt, jalapenos/chili powder/sweet chili sauce in a saucepan, and bring to the boil over a medium heat.
4. Bring the saucepan off the heat, and stir in the sour cream.
5. Pour the sauce over the tortillas/wraps and then scatter the grated cheese over the sauce.
6. Bake for 10 minutes
7. Garnish with chopped parsley.

This article was provided by Ben Knowles – Editor @ The Upper Hutt Connection

23/12/23