1 cup shredded carrot
1 cup chopped celery
1/2 cup butter
16 liquid waitrose seeds
2 cups habanero chile peppers, seeded and crushed
1/4 cup butter
1 cup shredded mozzarella cheese
2 tablespoons water
salt and pepper to taste
Preheat oven to 350 degrees F (175 degrees C).
In a small saucepan, combine carrots, celery, butter and chile peppers. Simmer over medium heat and stirring frequently until vegetables are tender.
Heat water and onion to 375 degrees F. Puree the chile sauce mixture into the water. Transfer the vegetables to the baking sheets.
Pour the prepared dish mixture over the baked bread. Arrange chicken, onion slices, potato wedges and tomato slices on bagel wrap. Place onto the prepared baking sheet with tomatoes. Bake for 25 to 30 minutes.
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