10
INGREDIENTS
1 lean skinless chicken
breast
2 flour tortilla wraps
75-100g reduced fat cream
cheese
100g fresh baby spinach
leaves
1 tsp mustard powder
1 tsp grated nutmeg
1 tsp pepper
INGREDIENTS
2 bananas, peeled
2 tbsp walnuts, finely
chopped
2 tbsp sugar
½ tsp cinnamon
Serves 2
1. Grill the chicken till it’s cooked through (6-8 minutes).
2. Remove it from the grill, let it cool, and cut it into strips.
3. Wash and dry the spinach, wilt the leaves on the
grill for 20-30 seconds, remove, and dry with kitchen
paper.
4. Mix the cream cheese and spinach in a bowl, then fold
in the chicken strips.
5. Spoon the mixture into the centre of the tortilla wraps,
fold one end of each wrap over, roll the wraps up, and
warm the filled wraps on the grill for 2-3 minutes.
Serves 2
1. Mix the walnuts, sugar and cinnamon in a bowl.
2. Split the bananas lengthwise, then across their width.
3. Lay the bananas on the grill, flat sides uppermost, and
spoon the mixture on top of them.
4. Grill till the bananas are warm and the cinnamon and
walnuts are slightly glazed (3-4 minutes).
CREAMY CHEESY CHICKEN PARCELS
QUICK AND EASY GRILLED BANANAS
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