One large tortilla wrap/ two small tortillas
120g Raw chicken breast/ 100g cooked chicken/ Mixed beans and mushrooms
50g Mushrooms chopped small
75ml Chicken stock
1 Garlic clove
2 Sprigs of tarragon
1 Bay leaf
1 Egg/ 1 cal spray
100g Fat free crème fraiche
Cut the chicken breast into chunks and fry it until browned, press the garlic and add this to the pan.
In a separate pan, cook the mushrooms and leek until soft.
Add the chicken stock to the mushroom pan and the tarragon and the bay leaf. (it doesn't want to be too wet so let it simmer away for a minute or two).
Take the pan off the heat, add the cooked chicken and stir through the crème fraiche.
Now pour the mixture into an oven proof dish and put the tortilla wrap on top, poke a small whole in the middle and wash with egg white/ 1 cal spray.
Or alternatively you can use small wraps to make pasties/ small pies with. Just reduce the sauce more if your doing this and add a little less crème fraiche. Put the filling on a small wrap then fold it over, egg wash and crimp the edges with a fork, and put tiny fork holes in it.
6. pop in the oven at 180 degrees for about 10 minutes until golden.
1 portion= 1C 1F 1P 1V
This makes 2 pasties so great as a snack.
You could also swap the wrap for 150g mashed potatoes.