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Chicken & Broccoli Tortilla Cups

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.

Recipe Saved

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

Method

  1. Preheat the oven to 180 Fan. Brush the muffin tin with oil. Cut the tortilla wraps into smaller rounds to fit inside the holes.
  2. Heat 1 tablespoon of oil in a saucepan. Add the onion and fry until soft. Add the garlic and fry for 30 seconds
  3. Add the passata and puree, simmer for 10 minutes.
  4. Cook the broccoli in boiling water for 3 minutes, drain and roughly chop.
  5. Spoon the sauce between the cups and top with broccoli and chicken. Add the parmesan and mozzarella.
  6. Bake in the oven for 20 minutes until golden and crisp.

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