chicken enchilada bake

1 tablespoon olive oil
1 medium red onion, finely chopped
1 long green chilli, thinly sliced
1 garlic clove, crushed
1 teaspoon ground cumin
810g can diced tomatoes
4 Turkish Bread wraps
3 cups shredded cooked chicken
250g tub sour cream
1 1/2 cups grated extra-tasty cheddar cheese
Sliced spring onions or parsley to serve

Preheat oven to 200°C/180°C fan-forced. Lightly grease an 8-cup capacity, 4cm-deep, 20cm x 26cm (base) baking dish. Heat oil in a saucepan over medium-high heat. Add onion, chilli and garlic. Cook, stirring, for 5 minutes or until onion has softened. Add cumin. Cook, stirring, for 1 minute or until fragrant. Add tomatoes. Bring to the boil. Reduce heat to medium-low. Simmer, uncovered, for 15 minutes or until thickened. Spread 1 cup mixture over base of prepared dish. Wrap Turkish Bread wraps in foil. Bake for 7 minutes or until heated through. Place chicken, sour cream and half the cheese in a bowl. Stir to combine. Remove 1 wrap from foil, keeping remaining wraps covered. Place wrap on a flat surface. Top with one-quarter chicken mixture. Roll up to enclose filling. Place, seam side down, on sauce in prepared dish. Repeat with remaining wraps and chicken mixture. Top wraps with remaining tomato mixture and cheese. Bake for 25 minutes or until golden and heated through. Sprinkle with onion or parsley. Serve.

easy chicken burritos

1 chicken breast
Flour
Olive oil
2 Turkish Bread wraps
½ a red capsicum, deseeded
Lettuce leaves
¼ of a cucumber
Cut the chicken into 2cm strips and coat lightly with flour. Season with salt and pepper to taste. Add a little olive oil to fry pan and fry chicken until cooked through and golden on the outside. Slice capsicum and cucumber into 1cm strips. Cook wraps to your liking according to the packet cooking instructions or simply bring them to room temperature. Spread mayonnaise or salsa, or other preferred dressing/spread over the wrap. Evenly add cooked chicken, lettuce, cucumber and capsicum. Fold in the base, fold in the sides and enjoy.

beef & salad tacos

2 Turkish Bread wraps
2 slices of ham
100-150g of cheese
olive oil (optional) 

Lay 1 wrap in frying pan with heat off. Shred ham, grate cheese and combine with a drizzle of olive oil, if using, to hold the filling together. Sprinkle filling evenly on the wrap making sure ham and cheese are shared out evenly. Lay second wrap on top and press down lightly. Turn hob onto low heat and allow cheese to melt so tortillas are glued together. When golden brown, turn over and allow other side to cook to same colour. Cut into 4 separate pieces, serve with guacamole and salad if desired.

ham and cheese quesadillas

1 tablespoon olive oil
1 medium brown onion, finely chopped
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon paprika
1/4 teaspoon cayenne pepper
500g beef mince
400g can crushed tomatoes
5 Turkish Bread wraps
4 large iceberg lettuce leaves, shredded
2 medium tomatoes, chopped
1 1/2 cups grated tasty cheese
Fresh vegetables to garnish e.g. corn, red onion. 
1-2 tomatoes, thickly sliced

Preheat oven to 180°C/160°C fan-forced. Heat oil in a large frying pan over medium-high heat. Add onion. Cook, stirring, for 3 minutes or until softened. Add cumin, coriander, paprika and cayenne pepper. Cook, stirring, for 30 seconds or until fragrant. Add mince. Cook, stirring with a wooden spoon to break up mince, for 8 minutes or until browned. Add crushed tomato. Cook, stirring occasionally, for 5 minutes or until sauce has thickened. Meanwhile, heat wrap shells to your liking following packet directions. Divide beef mixture and salad evenly between wraps. Top with lettuce, chopped tomato, cheese and garnish other fresh vegetables of your liking. Serve.