Breakfast, brunch, or a easy little snack to have around in the fridge for those peckish moments. These Chicken & Broccoli Tortilla Cups are incredibly tasty, and packed with loads of protein to nourish the whole family.
Ingredients
6 mini tortilla wraps
Olive oil
1 small onion, chopped
1 large clove garlic, crushed
200g passata
1 tbsp tomato puree
75g broccoli
100g cooked chicken breast, diced
60g mozzarella , grated
25g Parmesan, grated
Olive oil
1 small onion, chopped
1 large clove garlic, crushed
200g passata
1 tbsp tomato puree
75g broccoli
100g cooked chicken breast, diced
60g mozzarella , grated
25g Parmesan, grated
Method
- Preheat the oven to 180 Fan. Brush the muffin tin with oil. Cut the tortilla wraps into smaller rounds to fit inside the holes.
- Heat 1 tablespoon of oil in a saucepan. Add the onion and fry until soft. Add the garlic and fry for 30 seconds
- Add the passata and puree, simmer for 10 minutes.
- Cook the broccoli in boiling water for 3 minutes, drain and roughly chop.
- Spoon the sauce between the cups and top with broccoli and chicken. Add the parmesan and mozzarella.
- Bake in the oven for 20 minutes until golden and crisp.
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