Chicken-and-bulgur wheat Greek salad

Preheat the oven to 190°C.
Place 4 mini-wraps on a baking sheet lined with baking paper. Top with ham and the cheese filling. Cover with the remaining 4 mini-wraps.
Spoon over the Napoletana sauce, sprinkle with Parmesan and drizzle with olive oil.
Bake for 12 minutes or until the cheese has melted. Scatter with rocket and serve.
Cook's note: you can use any wraps or tortillas for this recipe, or make your own soft flour wraps and spread with ready-made or home-made pesto sauce.
Napoletana sauce is available from Woolworths, or make your own Napoletana sauce at home.
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