400g cooked chicken or any other leftover meat
2 Tbsp reduced-fat sour cream
1 cup button mushrooms, finely chopped
1 cup canned chopped
tomatoes, any flavour
4 wholegrain tortilla wraps
60g Edam cheese, grated
Preheat the oven to 200°C and grease a shallow oven-proof dish. Combine the chicken, sour cream, mushrooms and half the tomatoes. Divide the mixture between the 4 tortillas and roll up to enclose the filling. Place tortilla parcels seam-side down in the oven-proof dish. Spoon the remaining tomato over the tortillas and sprinkle with grated cheese. Bake for 15 – 20 minutes or until the cheese turns golden. Serve with steamed seasonal vegetables or salad.