Ingredients
| ½ cup | Mexican salsa |
| 8 | Tortilla wraps |
| 400 g | Red kidney beans, drained and roughly mashed |
| 2 | Spring onions, chopped |
| 200 g | Chicken, boned, skinned, cooked and shredded (Main) |
| 100 g | Tasty cheese, grated |
| ½ cup | Fresh coriander |
| 1 to fry | Canola oil |
Directions
- Spread the salsa evenly on to four tortillas. Top with the beans, spring onion, chicken and cheese. Scatter with coriander.
- Sandwich each one with the remaining tortillas. Brush with oil.
- Heat a large non-stick frying pan.
- Cook the tortillas in batches - oil-side down - for four minutes.
- Carefully turn them over then cook for two minutes on the other side, until golden.
- Serve cut into wedges with sliced avocado and a salad.