|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
1 tbsp fresh rosemary, roughly chopped
4 tbsp full fat hard cheese eg Parmesan
Here's a great idea for you to use up any leftovers that you may have from your Sunday lunch, or indeed any midweek roasts that you have conjured up!
For a taste of the Emirates in your own home, try this modified version of a classic Tabbouleh dish, with a bit more bite.
Quick to cook, vibrant colours and fantastic flavours transporting you to the Spanish Costas - now to find the weather to go with it!
This campaign was originally produced in the framework of a programme co-financed by the European Union