|Energy (Kcal) 427||21%|
|Saturated Fat 3.3g||17%|
|Total Sugars 5.7g||6%|
Heat the oven to 200°C/180°C fan-assisted/Gas Mark 6. Place the broccoli florets in a pan of boiling water for 1 minute, then drain and refresh under cold water.
Place 4 wraps onto two large flat baking trays, divide the fresh tomato sauce between them and spread out evenly. Top with slices of potato.
Add the sliced chicken and broccoli, then scatter over the rosemary and Parmesan. Transfer to the oven to bake for 10 minutes.
400g leftover fluffy potatoes, such as Maris Piper or King Edward, sliced
½ broccoli head, cut into small florets
4 tortilla wraps
250ml fresh tomato pasta sauce or passata
2 cooked chicken breasts, sliced
3 tbsp fresh rosemary, roughly chopped
4 tbsp full fat hard cheese eg Parmesan
Enjoy the fantastic spice of these smooth potatoes fuelled by fiery mustard and chilli, the coconut milk is a cooling compliment to the spice and adds a terrific taste.
Use your roast potato in delicious dip fashion with this incredible arrangement of ingredients which make up a tremendous 'dip and chip' alternative.
A delicious quick fix comprised of vibrant bacon and sundried tomato flavours, topped off with the nutty lift of green pesto.
Perfect for an evening in front of the fire and a film, or why not try with salad potatoes as a canape?