6 Co-op sage and onion stuffing balls
200g Co-op ready to eat roast chicken breast fillets
2 rashers of Co-op smoked bacon, roughly chopped
2 tortilla wraps
2 tbsp of Co-op reduced fat mayonnaise
2 tbsp of Co-op cranberry sauce
50g of iceberg lettuce, shredded
60g of Co-op Stilton, crumbled
Preheat the oven to 190C/fan 170C/Gas 5.
Put the stuffing balls on a baking tray lined with greaseproof paper and bake for 15 mins.
Meanwhile, remove the skin from the chicken and cut into bite-sized chunks.
Fry the bacon, stirring often, until the fat starts to crisp, then add the chicken and heat through.
Lay the wraps on a board and spread with mayonnaise, then cranberry sauce, leaving a gap round the edge.
Divide the lettuce between them and scatter over the Stilton.
Add the chicken, bacon and stuffing balls.
Fold the bottom end of the wrap, then roll, leaving the top end open, and serve.