Delicious low fat baked chicken tortillas...

The delicious recipe has all the flavour and half of the calories of a normal Mexican meal. I am a huge fan of Mexican food but often find it very rich and oily. This dish is simple to make and can be served as snacks, a starter, or a main meal with a side salad.

600g pack of chicken breasts

500ml chicken stock

2 cups of water

1 teaspoon paprika

1 teaspoon crushed garlic

1 teaspoon cumin

1 teaspoon chili powder

1 green chilli or jalapeno if you can find one (chopped)

3 cups baby spinach

5 large flour tortillas (cut in half)

150g of grated low fat cheese (reduced fat)

Olive oil cooking spray

Homemade salsa to serve- optional

1. Preheat the oven to 180'C
2. Put the chicken breastin a deep sided pan and cover with the stock and water. Bring to a boil, then reduce heat and simmer for 10 minutes. Remove the chicken from the liquid and shred it (either pull it apart or blitz in the blender). Mix together the chicken and seasonings.
3. Pour out all but 1/4 cup of the cooking liquid. Add the spinach and cook over low heat until for 2-3 minutes, or until the spinach is wilted.
4. Cut the tortillas in half. Spoon 1/10th of the chicken (about 1 tablespoon) along the long edge of a tortilla. Repeat with the spinach and cheese. Sprinkle in chopped chilli for those that want a burn! Roll the tortilla up, starting with the straight edge. Place seam-side down on an oiled baking sheet. Repeat with remaining tortillas.
5.  Spray with Olive oil cooking spray. Bake for 10 minutes, then turn them over and bake for until 10 minutes, or until crispy. Serve with salsa.