Ingredients

2 chicken breasts, skinned, boned, cooked and shredded

25g butter

25g plain flour

500ml milk

50g fresh parmesan, grated

100g gruyere

6 tbsp pesto

1 packet tortilla

Method

Preheat the oven to 200 degrees.

Put the butter, flour and milk in a pan and whisk on medium heat until the mixture thickens.

Reduce the heat and simmer for 5 minutes.

Stir in the parmesan and half the gruyere cheese and season.

Pour half the sauce into a bowl and mix in the pesto.

Lay out the tortilla and add a spoonful of sauce in the centre.

Add the chicken, fold in the sides and roll up.

Lay the tortilla in a single layer in a buttered baking dish and pour the other half of the sauce.

Cover with the rest of the gruyere.

Bake in the oven for 25-30 minutes until the cheese in bubbling.

Serve with a cripy green salad.

Cooks Comments and Tips

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