Makes 8

• 8 flour tortillas
• 2 cups leftover chicken meat, shredded
• 1 cup (250ml) salsa
• 125g cheddar cheese, grated

Fold tortilla in half (if small, fold only the bottom third up) and roll into a cone. Fill bottom of cone with chicken, dollop 2 tsp. Salsa before covering with a layer of cheese. Place on a paper lined baking tray and repeat the process until all ingredients are used. Bake in a 180C oven for 15 minutes.
A sensational recipe to use every ounce of chicken meat from a roast chicken carcass.