Chicken and ham tortillas

Under R120 • Serves 4 • Preparation: 25 minutes Cooking time: 15 minutes

• 45ml butter

• 60ml flour

• 250ml milk, heated • 5ml Dijon mustard

• 250ml grated mature Cheddar

• 4 large tortillas

• 4 slices smoked ham

• 250ml shredded cooked chicken

• 250ml baby spinach, blanched

• a little olive oil for pan-frying

1 Melt the butter in a small saucepan and stir in the flour. Fry for a minute until foamy. Gradually whisk in the milk to prevent lumps from forming; cook for a few minutes until the sauce no longer tastes like flour. Season generously with salt and pepper and stir in the mustard and cheese. Allow to cool slightly.

2 Place the tortillas on a clean work surface. Imagine each one is a clock and at 3 o’clock make a cut towards the middle.

Now arrange some of the chicken on the first quarter after the cut, ham on the second quarter, spinach on the third and sauce on the final quarter. Fold the quarters over each other, one by one, to form a thick parcel.

3 Heat a little oil in a heavy-bottomed pan and fry the parcels until golden-brown and crispy on both sides. You can also use a sandwich press if you have one. Serve hot.

Tip Use store-bought cheese sauce if you’re short on time.