Ingredients
9 total- 400 g of tomato passata sauce
- 200 g of frozen diced onion, - you can use fresh or frozen
- 200 g of mixed frozen peppers, - you can use fresh or frozen
- 4 tortilla wraps, can also swap for wholemeal
- 1 tsp of olive oil
- 1 pack of birds eye 2 original chicken chargrills
- 2 tsp of sour cream
- 1 tsp of ground coriander
- 40 g of mature cheddar cheese
Method
7 stepsStep 1
Pre-heat the oven to 180°C.
Step 2
Place the chicken chargrills into the oven for the recommended time found on the back of the packet.
Step 3
Place the onions, peppers in a saucepan until soft, then add the sour cream and cheese until the cheese melts (be sure to save some tomato sauce and cheese for step 5).
Step 4
Stir in tomato sauce and water until evenly distributed, then slice the cooked chargrills and add to the mix.
Step 5
Season to taste with a little salt, and as much black pepper as you like!
Step 6
Split the filling evenly between the wraps and place in a dish topped with more tomato sauce and cheese (any left over filling will keep in the fridge for a couple of days).
Step 7
Place back into the oven for 15 mins, to melt the gooey golden cheese. Then you’re ready to serve.