Mexican Chicken Pockets

Ingredients:
- 6 tortillas / wraps
- 130g salsa, salt reduced
- 2 cups chopped cooked chicken breast
- 1 diced avocado (? each wrap)
- ½ cucumber diced (optional)
- 4 cups loosely packed spinach
- 1 ½ cups reduced fat cheese, grated
Method:
- Lay tortillas flat and spread 1 tablespoon of salsa in the middle of each tortilla
- Place ? cup of chopped cooked chicken breast on top of salsa
- Place ¼ cup diced avocado and approximately 1 tablespoon of diced cucumber on top of chicken
- Place ¾ cup loosely packed spinach on top of avocado/cucumber
- Sprinkle ¼ cup reduced fat grated cheese on top of spinach
- Fold each of the four sides in to form an enclosed parcel
- Place in a heated flat sandwich press, folded side down, for approximately 1-2 minutes or until golden.