- 1 pound [454 g] chicken white
- 1 sweet red pepper, membranes removed and seeded, chopped
- 8 3/4 ounces [250 g] softened cream cheese
- 1 garlic clove, really finely chopped
- 1/4 cup [60 mL] freshly chopped parsley
or
2 tablespoons [30 mL] freshly chopped coriander
- 1/3 cup [80 mL] seasoned tomato relish
- 4 [10-inch / 25-cm each] flour tortillas
- 1/2 bag fresh spinach leaves, stems removed
- 1 cup [250 mL] alfalfa sprouts
- Any salsa, to serve [optional]
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- Preheat oven to 350°F [180°C].
- Bake chicken white into preheated oven for approximately 15 to 20 minutes, until no longer pink inside.
- Meanwhile, soften chopped sweet red pepper into a frypan.
- Leave both, cooked chicken white and softened chopped sweet red pepper to cool completely, separately.
- Then transfer cream cheese, cooled chopped sweet red pepper, chopped garlic and parsley or coriander, and seasoned tomato relish into a food processor; pulse until just mixed.
- Slice cooled chicken white into fine strips.
- Evenly spread cream cheese mixture over flour tortillas and top mixture with spinach leaves, then with alfalfa sprouts.
- Finely, evenly top with chicken white strips.
- Tightly wrap each filled tortilla into plastic wrap.
- Refrigerate for 12 hours.
- To serve, slice cold filled tortillas into 1/2-inch [1.3-cm] thick slices.
- Serve, along with salsa into a small bowl if desired.
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