Definitions
Recipe classification: All recipes have been classified according to state and territory policies and guidelines. Click here for information.
Vegie Power Index: Developed by The George Institute, a Vegie Power Index has been applied to each recipe based on the proportion of vegetable content. Click here to assess your own recipes, and download this handy conversion sheet to make entering your recipes easier!
Variations
- Kidney beans could be used instead of chicken for a vegetarian alternative.
- Other ingredients may be added e.g. sauteed onions or mushrooms, lettuce, tomato, or feta cheese
| INGREDIENTS | SERVES 10 | SERVES 25 | SERVES 50 |
|---|---|---|---|
| Tortillas (medium) | 10 | 25 | 50 |
| Napoletana sauce (see recipe on FTLOV website) | 400g | 1000g | 2000g |
| Cooked skinless chicken breast, chopped | 3.5 cups | 8.75 cups | 17.5 cups |
| Avocado, diced | 2.5 cups | 6.25 cups | 12.5 cups |
| English spinach (loosely packed) | 7 cups | 17.5 cups | 35 cups |
| Light tasty cheese, shredded | 2.5 cups | 6.25 cups | 12.5 cups |
Method
- Lay tortillas flat and spread 1 tablespoon/20g of salsa in the middle of each tortilla
- Place 1/3 cup chopped cooked chicken breast on top of salsa
- Place 1/4 cup diced avocado on top of chicken
- Place 3/4 cup loosely packed English spinach on top of avocado
- Sprinkle 1/4 cup light tasty shredded cheese on top of English spinach
- Fold each of the four sides in to form an enclosed parcel
- Place in a heated flat sandwich press, folded side down, for approximately 1-2 minutes or until golden
- Serve warm
