Annabel's Provençal Crust
Annabel Langbein shares her recipe for using up stale bread. This Provençal Crust makes a great topping for cauliflower cheese, roasted vegetables or spooned into mushrooms and baked.
Mexican Chicken Rolls
Use leftover chicken in this fast and tasty meal.
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Ingredients
- 2 cups cooked chicken, shredded
- 2 tablespoons low-fat sour cream
- 1 cup mushrooms, finely chopped
- 1 cup canned chopped tomatoes
- 4 wraps or tortillas
- 1/3 cup edam cheese, grated
Method
- Pre-heat oven to 200°C.
- Combine the chicken, sour cream, mushrooms and half of the tomatoes.
- Divide the mixture between the wraps and roll wraps around the mixture to form a cylinder. Place filled wraps with the seam down in an oven proof dish.
- Spoon the remaining tomatoes over the top of the wraps and sprinkle the cheese over the top of the tomato.
- Bake for 15-20 minutes or until the cheese is golden brown