Tortilla “Cigars” With Butternut Squash and Carrot
These Tortilla “Cigars” pack well for picnics or lunches on the go because they can also be served cold
125g (41/2oz) of sautéed or roasted chicken or turkey, cubed (or puréed)
100g (4oz) shredded reduced-fat Cheddar cheese
100g (4oz) butternut squash purée
100g (4oz) carrot purée
100g (4oz) reduced-fat cream cheese purée
1/4 tsp garlic powder
1/4 tsp salt
6 large wholewheat tortillas
Preheat the oven to 180ºC/350ºF/Gas Mark 4. Line baking sheets with aluminium foil.
In a large bowl, stir together the chicken or turkey, cheese, squash and carrot purées, cream cheese, garlic powder and salt.
Cut the tortillas in half. Place one half with the straight edge facing you. Spread about two tablespoons of the filling along that edge from one side to the other. Starting at the edge, roll the tortilla into a cigar shape, enclosing the filling. Place, seam-side down, on the baking sheet. Stuff and roll the rest of the tortillas. Bake for five minutes until the tortillas begin to brown.
Jessica Seinfeld is author of Deceptively Delicious (HarperCollins, £14.99).
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Posted: 12/03/2017 at 17:17