|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.
This Chicken and Potato Pot is quick, easy and full of flavour, full of winter warmers.
Quick, simple and comforting, this recipe is so easy to make and curl up on the sofa with a good film. If you have a particular favourite, switch the chives out for your preferred herb or spice.
These punchy potatoes coupled with a moist tenderloin are great for a quick midweek roast, or even a centre piece at a dinner party to share.