Ingredients -spinach base

• 1 tablespoon polyunsaturated oil
• 1 leek, very finely chopped
• 2 tablespoons garlic, minced
• 2 teaspoons salt reduced vegetable stock powder
• 1kg frozen spinach
• 600g reduced fat cheese, grated
• 20 x 10″ tortillas

Ingredients – chicken filling

• 1kg cooked diced chicken breasts
• 2 teaspoon salt reduced vegetable stock powder
• Juice of 1 lemon

Ingredients – mushroom filling

• 1kg mushrooms, halved and thinly sliced
• 1 tablespoon polyunsaturated vegetable oil

Method – spinach base

1. Add oil, leek and garlic to pan, saute for two minutes or until leek is soft
2. Add the stock and spinach, cook on medium heat stirring until the spinach is heated through.

Method – chicken filling

1. Sauté chicken on high in a pan until nicely browned
2. Sprinkle stock through and turn off heat
3. Add lemon juice and mix thoroughly.

Method – mushroom filling

1. Add oil and mushrooms to pan, sauté until cooked
2. Remove from heat and drain.