1 tsp olive oil
1 tsp smoked paprika
½ tsp cumin
½ tsp chili
100g bacon, diced
2 cooked chicken breasts, shredded
2 plum tomatoes, diced
320g pack soft gluten free tortillas or wraps
200g cheddar, grated
small bunch coriander, roughly chopped
Serves - 2
Heat the oil in a pan and cook the bacon for 5 mins until then add the spices for 2mins. Stir in the chicken and tomatoes. Remove from the heat.
Put half the gluten free tortillas onto baking sheets. Spread a little chicken mixture on each one. Scatter over the cheese and coriander.
Sandwich with the remaining gluten free tortillas. You can make up to this point 2 hrs ahead.
Heat oven to 180C/fan 160C/gas 4. Cook the gluten free tortillas for 3 mins.
Using a fish slice, turn each one over. Cook for 3 mins more until both sides are golden. Put on a board, slice into wedges and serve.
Recipe adapted from: Good Food