Cheesy Chicken And Corn Wraps - cooking recipe

Ingredients

1/2 tbsp olive oil
1/2 None large onion, peeled and chopped finely
6 oz button mushrooms, sliced thinly
1 clove garlic, peeled and crushed
1 None cooked chicken, meat shredded
2 tbsp butter
1 tbsp all-purpose flour
1 2/3 cups hot milk
4.25 oz frozen mixed peas and corn, thawed
3 None scallions, sliced thinly
8 None flour tortillas
4.25 oz cheddar, grated

Preparation

Heat the oil in a large frying pan over medium heat. Cook the onion, mushrooms and garlic, stirring, until softened. Add the shredded chicken and set aside. Using a paper towel, clean the pan.
Melt the butter in the pan, then add the flour. Cook, stirring, for 1 min. Gradually whisk in the milk. Cook, stirring, for about 3 mins or until the sauce boils and thickens. Reduce the heat and simmer, stirring, for 1 min.
Stir in the chicken mixture, peas and corn and scallions and season to taste.
Preheat the broiler on medium. Meanwhile, warm the tortillas according to the package instructions.
Divide the chicken mixture among the tortillas, then roll up to enclose the filling. Place, seam-side down, on a broiler-safe baking sheet. Sprinkle with grated cheese, then place under broiler until browned lightly. Cut into halves to serve.