Praise Deli Style Classic Aioli plus chicken and melted cheese between tortillas, what else can we say?
What You'll Need
500gleftover roast chicken, chopped or shredded
1 cupPraise Deli Style Classic Aioli
1 cupcelery, sliced
1 cupred capsicum, finely diced
1small brown onion, finely diced
1 tspminced garlic
½ tbspground cumin
400gtinned red kidney beans, rinsed and drained
1 cupgrated tasty cheese
1 cupcoriander leaves
10large multigrain tortillas
What to Do
Cook celery, red capsicum, onion and garlic in a large frypan on medium heat until softened (3-4 minutes). Add paprika and cumin, stir through then add red kidney beans and chicken. Remove from the heat and season. Stir through aioli and grated cheese.
Heat up a sandwich press. Sprinkle a few coriander leaves on half of each tortilla and divide the chicken mixture evenly on same half of each tortilla. Spread the mixture and fold empty side of tortilla over the top.
Place a sheet of baking paper on the sandwich press and place 1 or 2 folded tortillas (whatever fits) and gently close lid. Toast until tortillas are crispy. Remove and cut each tortilla into 3 wedges.