Creamy spinach wraps

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Crispy gratin wraps with a creamy filling of spinach, chicken and tomatoes




 Cut the chicken into pieces. Heat the oil in a pan and fry the garlic for 1 minute and add the chicken. When the chicken is almost done, add the mushrooms and then the spinach (this can be frozen or thawed and drained). Season the spinach mixture with a pinch of salt and pepper. Let the mixture simmer for a while to allow most of the moisture to evaporate.

 Heat the oven to 220 degrees. Spoon some of the spinach mixture onto the center of a wrap. Cut the tomatoes into quarters and divide some over the filling. Sprinkle with some pine nuts and crumble some feta over it. Fold the wraps closed and secure with a toothpick. Place them in a baking dish and sprinkle with cheese. Bake them nicely brown in the oven for about 5 minutes.

 If you are using fresh spinach, add some crème frache to make it creamy. As a main course, keep 2 to 3 wraps pp

Source: Leukerecepten by leukerecepten-nl.
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