Chicken Salsa Wraps

cook 10 mins
  • 200 g (7 oz) fresh tomato salsa
  • 4 soft flour tortillas
  • 250 g (8 oz) ready-cooked barbecue-flavoured chicken, chopped
  • 1/4 small red cabbage, shredded
  • 2 carrots, coarsely grated
  • 4 spring onions, cut into fine strips
  • 150 ml (1/4 pint) soured cream
  • green salad, to serve
  • Spoon the tomato salsa on to the tortillas and spread it evenly. Place a quarter of the chicken in the centre of each one with some of the cabbage, carrots and spring onions.
  • Top with soured cream and roll up. Cut in half and serve with a green salad.
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