Ingredients
3 cups shredded barbecued chicken
1⁄2 cup light sour cream
2 teaspoons Dijon style mustard
2 teaspoons olive oil
1 red onion, chopped
3 cloves garlic, crushed
1 1⁄2 tablespoons Saltan Salts PIZZA Flavour, plus extra for sprinkling
8 sheets Fillo Pastry
melted butter
1⁄2 cup light sour cream
2 teaspoons Dijon style mustard
2 teaspoons olive oil
1 red onion, chopped
3 cloves garlic, crushed
1 1⁄2 tablespoons Saltan Salts PIZZA Flavour, plus extra for sprinkling
8 sheets Fillo Pastry
melted butter
Salsa
1 small avocado, diced
1 tomato, diced
1⁄4 cup diced red capsicum
2 tablespoons coarsely chopped coriander leaves
1 tablespoon lemon juice
2 teaspoons olive oil
salt, to taste
1 tomato, diced
1⁄4 cup diced red capsicum
2 tablespoons coarsely chopped coriander leaves
1 tablespoon lemon juice
2 teaspoons olive oil
salt, to taste
Method
1. Preheat oven to 180°C. Line a large oven tray with baking paper.
2. Place chicken, sour cream and mustard in a large bowl. Set aside.
3. Heat oil in a non-stick frypan over a medium heat; add onion and cook, stirring occasionally until softened. Add garlic and seasoning and cook 1 minute longer. Add to chicken mixture and stir to combine.
4. Place Fillo flat on a work surface. Keep covered with a lightly dampened tea towel to prevent Fillo from drying out. Brush 1 sheet of pastry with butter. Top with another sheet of pastry; brush edges with butter, then spoon 1/4 chicken mixture along one short side of the pastry about 5cm from the edge and leaving a 5cm border on either side. Fold long edge over filling, then fold in side edges. Roll pastry to enclose filling. Place, seam side down, on prepared tray. Repeat with remaining pastry and chicken mixture. Brush wraps with butter, then sprinkle lightly with Pizza seasoning. Bake 25 minutes or until pastry is golden and crisp.
5. Meanwhile combine all salsa ingredients. Serve wraps with salsa.
