225g (8oz) sweet potatoes (about 1 large), pierced with a fork
50g (5oz) cooked chicken, roughly chopped
100g (31⁄2oz) wafer thin ham, roughly chopped
400g can kidney beans, rinsed and drained
1tsp.
dried chilli flakes
6 spring onions, finely sliced
500ml
(17 fl 0z) onion and garlic passata
8 flour tortilla wraps
175ml
(6 fl oz) sour cream
230g tub fresh salsa
200g (7oz) coarsely grated
Cheddar
Directions
Step 1
Heat oven to 200°C (180°C fan) mark 6. Microwave potatoes for about 5min on high until tender. Cut in half and set aside to cool briefly. Scoop the cooked potato into a medium bowl. Mix with the chicken, ham, kidney beans, chilli flakes, spring onions and passata.
Step 2
Divide the filling among the tortillas, spooning it down the centre (about 6tbsp on each). Top each with a dollop of sour cream. Roll up the tortillas around the filling, then carefully lay them snugly side by side in a large baking dish.
Step 3
Spread the salsa over the top. Sprinkle with the grated Cheddar and bake for 20min until golden. Serve with salad leaves, if you like.
Leftover chicken: Use any leftover cooked chicken for this recipe, adding more sweet potato or ham if you don’t have enough
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
