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Mexican Roll-up with Chicken Salsa Serves 4


400g cooked chicken or any other leftover meat

2 Tbsp reduced-fat sour cream

1 cup button mushrooms, finely chopped

1 cup canned chopped tomatoes, any flavour

4 wholegrain tortilla wraps

60g Edam cheese, grated


  1. Preheat the oven to 200°C and grease a shallow oven-proof dish
  2. Combine the chicken, sour cream, mushrooms and half the tomatoes
  3. Divide the mixture between the 4 tortillas and roll up to enclose the filling
  4. Place tortilla parcels seam-side down in the oven-proof dish
  5. Spoon the remaining tomato over the tortillas and sprinkle with grated cheese
  6. Bake for 15 – 20 minutes or until the cheese turns golden. Serve with steamed seasonal vegetables or salad.

This meal can be found in the Cheap Eats cook book put out by The Heart Foundation in conjunction with the New Zealand Federation of Family Budgeting Services. You can download a copy here: