Serves 4

250g of leftover
roast chicken
4 tortillas
50g (3 tbsp) Wahaca
Chipotle sauce
100g mature cheddar
cheese, grated
3 spring onions, sliced
2 roasted red peppers
from a jar, sliced
Small handful of
coriander, chopped

Thinly slice the chicken and coat in the chipotle sauce.

Put a spoonful of the chicken mixture on the tortilla and layer up with roasted peppers, spring onion, cheese and coriander.

Fold the tortilla wrap in half and brush lightly with olive oil.

Heat a pan and griddle both sides on a moderate heat on both sides until the cheese is melted and the filling is oozy.