date:Jun 30, 2014
Ingredients
4 x 170g chicken breast fillets, chopped
1/3 cup (80g) ricotta
1 tablespoon milk
4 spring onions, trimmed, finely chopped
1 tablespoon chopped fresh tarragon (see note)
1/3 cup (95g) low-fat Greek-style yoghurt
2 teaspoons wholegrain mustard
Olive oil spray
4 crusty bread rolls, split
2 cups mixed salad leaves
2 tomatoes, sliced
Method
1. Place the chicken, ricotta, milk, spring onion and tarragon in a food processor and season with salt and pepper. Pulse briefly until the chi