Chicken tortilla “cannelloni”

Serves 8 – 10

Preparation time 20 minutes Cooking time 30 minutes

You need

• 4 chicken breast fillets, in cubes

• 2 tablespoons olive oil

• salt and pepper, to taste

• 250 g mushrooms, sliced

• 6 baby marrows, sliced

• ½ cup dry white wine

• 1½ cups store-bought white sauce or 1 cup cream

• 10 soft wheat tortillas

• 1½ cups tomato-and-basil pasta sauce (I used Ina Paarman’s)

• 1 cup grated cheese

• fresh basil (optional)

Here’s how

1 Drizzle the oil over the chicken and season with salt and pepper. Heat a pan and fry the pieces until brown all over. Don’t move the chicken around too much because this will cause it to steam rather than fry. When the chicken is browned, remove it from the pan. Fry the mushrooms and baby marrows in the same pan for a few minutes.

2 Add the wine to the veggies and cook until the liquid is reduced. Return the chicken to the pan, add the white sauce and cook for 1 – 2 minutes. Remove from the heat and let the mixture cool down for a few minutes.

3 Divide the creamy chicken filling between the tortillas and roll each one up tightly. (I like to spread a bit of sauce on each tortilla before

I add the chicken and veggies and roll it up.)

4 Cut each rolled-up tortilla in half and put the rolls upright in an oven-proof dish with the cut sides facing down. ( You can also put them in a flat dish if you prefer.) Pour over the pasta sauce and scatter over the cheese. Place the “cannelloni” under a preheated oven grill until the cheese starts to bubble. Garnish with fresh basil.