Potato, Chicken & Broccoli Pizetta Recipe

Potato, chicken, broccoli and rosemary pizetta recipe
Prep in Prep in:
10 mins
Cook in Cook in:
15 mins
Serves Serves:
4
Per Serving %RI
Energy (Kcal) 427 21%
Fat 8.3g 12%
Saturated Fat 3.3g 17%
Total Sugars 5.7g 6%
Salt 1.4g 23%

Method

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.

Ingredients

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

1 tbsp fresh rosemary, roughly chopped

4 tbsp full fat hard cheese eg Parmesan

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 1 tbsp fresh rosemary, roughly chopped 4 tbsp full fat hard cheese eg Parmesan

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