Mission wraps, 8 pack, 567g selected varieties
2 cups of leftover shredded roast chicken
1 cup (180g) salsa
100g grated cheddar cheese
Preheat oven 180°C. Line a baking tray with baking paper. In a bowl, mix the chicken, salsa and one-quarter of the cheese.
Fold the bottom third of the tortilla up, pinch in the middle and roll over itself to form a cone. Stuff the cone with filling, then top with cheese. Lay on the prepared tray seam side down. Repeat the process until all ingredients are used.
Bake in oven for 15 minutes or until golden and toasty.