 Ingredients
(serves 8)
1 large (about 285g) skinless chicken breast
4 tbs (1/3 cup) ricotta
2 spring onions, finely sliced
2 tbs finely chopped flat-leaf parsley
4 tortillas, halved
Flesh of 1 avocado, sliced
1 Lebanese cucumber, cut into batons
A handful of baby spinach
Method
Heat a chargrill to medium and cook the chicken breast for 6
minutes on each side or until cooked through.
Meanwhile, combine the ricotta, spring onions and parsley,
then season with salt and pepper. Spread each tortilla half
with ricotta mixture. Slice the grilled chicken and divide
among tortilla halves with some avocado, cucumber and
spinach leaves. Roll each tortilla into a cone shape, tie
with string and serve.
Source: delicious. - November 2004 , Page 96
More recipes at:
www.taste.com.au
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