Mexican pita pockets

Ingredients:

• 10 Tortillas
• 200g salsa / napolitana sauce recipe
• 3 ½ cups chopped cooked chicken breast
• 7 cups loosely packed English spinach
• 1 cucumber diced (optional)
• 2 ½ cups reduced fat grated cheese
• ½ cups diced avocado

Method:

1. Lay tortillas flat and spread 1 tablespoon/20g of salsa in the middle of each tortilla
2. Place 1/3 cup of chopped cooked chicken breast on top of salsa in each tortilla
3. Place ¼ cup diced avocado and a small amount of diced cucumber on top of chicken in each tortilla
4. Place ¾ cup loosely packed English spinach on top of avocado in each tortilla
5. Sprinkle ¼ cup reduced fat grated cheese on top of English spinach in each tortilla
6. Fold each of the four sides in to form an enclosed parcel
7. Place in a heated flat sandwich press, folded side down, for approximately 1-2 minutes or until golden. Serve warm.