Updated: May 16, 2019
Leftover roast chicken is so versatile to turn into awesome lunchbox ideas that are not the usual chicken sandwich, wrap or roll.
These lasagne cups are quick and easy. You can use either lasagne sheets, or wraps are the perfect substitute. I experimented with both and they both tasted as good as each other!
Prep 10 min // Cook 15-20 min
2 cup diced chicken
1/4 cup passata
1/4 cup cheese sauce (I made my own but store bought is fine)
1/4 cup grated cheese
2 cloves garlic crushed
2 spring onions finely diced
12 wraps or fresh lasagne sheets
1 tsp dried mixed herbs
Preheat oven to 180 degrees, lightly grease a large muffin tray and set aside.
In a pan place 1 tbs olive oil and saute the garlic and spring onions for 1 minute.
Add the chicken and passata and continuously stir until warm, then set aside.
Cut circles from your wraps or lasagne sheets (according to size of your muffin tin) and mould into the muffin tins.
Place an amount of the chicken mixture into the mould, top with the cheese sauce, and then the grated cheese.
Place in the oven and cook for 15 minutes, or until the base is crispy and cheese on top has melted.
Cool on a rack and then either freeze or place in the fridge.