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8
CREAMY CHEESY CHICKEN PARCELS WITH HIDDEN GREEN STUFF serves 2
• 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
Grill the chicken till it’s cooked through (6-8 minutes).
Remove it from the grill, let it cool, and cut it into strips.
Wash and dry the spinach, wilt the leaves on the grill for 20-30 seconds, remove, and dry with
kitchen paper.
Mix the cream cheese and spinach in a bowl, then fold in the chicken strips.
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.
SMOKED MACKEREL PANINI WITH TOMATOES AND CRÈME FRAICHE serves 1
• 2 small cooked smoked mackerel fillets
• 2 thick slices wholegrain/wholewheat
• 4 cherry tomatoes, halved
• 1 large handful watercress
Dressing
• 2 tbsp reduced fat crème fraiche
• ½ tsp lemon zest, grated
• squeeze lemon juice
• 1 tsp black pepper
Mix the dressing ingredients and refrigerate.
Flake the mackerel on a slice of bread, top with tomatoes and watercress, then the other slice,
cook for 2-3 minutes, add the dressing, and serve.
HEALTHY PIZZA PITTA POCKETS serves 2
• 2 slices lean ham or turkey (cooked)
• 50g reduced fat mozzarella
• 2 wholemeal pitta breads
• 2 tomatoes, thinly sliced
• 2 mushrooms, thinly sliced
• ¼ small onion, thinly sliced
• 1 tbsp sweetcorn
• ¼ green pepper, diced
• 1 tbsp tomato purée
• 1 tsp olive oil
• 1 tsp dried mixed herbs
Slit open each pitta bread to form pockets, and spread the tomato purée inside each pocket.
Cut the ham/turkey into strips, turn them in a bowl with the other ingredients, rest for half an
hour to rehydrate the herbs, then fill the pitta pockets and grill for 3-5 minutes.
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