Super fast Mexican Wraps
- 1 cooked chook (easily brought from a supermarket)
- 1 can diced tomatoes
- 1 packet feta
- 1 can cooked mexican style beans
- 4 floured tortilla wraps
Preheat a oven to 180 degrees
Shred chicken down and combine in a bowl with the drained beans and 1/2 the whole peeled tomatoes.
Lay the wraps flat and divide the chicken mixture into the centre of the wraps. Roll up and place tightly into a greased oven proof dish.
Crumble the feta over the wraps and finish with the rest of the tomatoes.
Cook for 10 minutes.
Serve with a crispy iceberg salad