Serves 16
Ingredients
2 large skinless chicken breasts
½ C ricotta
2 spring onions, finely sliced
¼ C finely chopped flat-leaf parsley
8 soft flour tortillas, halved
Flesh of 2 avocados, sliced
2 large vine ripened tomatoes, sliced
1 Lebanese cucumber, cut into batons
A handful of baby spinach
Directions
Heat a heavy based frypan on medium and cook the chicken breasts for 6 minutes on each side or until cooked through.
Combine the ricotta, spring onions and parsley, then season with salt and pepper. Spread each tortilla half with ricotta mixture. Slice the grilled chicken and divide among tortilla halves with some avocado, tomato, cucumber and spinach leaves.
Roll each tortilla into a cone shape, tie with cotton and serve.
