Chicken quesadillas

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(4 votes)

Easy cheesy toasted wraps filled with shredded rotisserie chicken, cheese and peppers, topped with tomato salsa to serve.

Per serving: 439kcals, 17.4g fat (6.5g saturated), 36.3g carbs, 4.2g sugars, 35.3g protein, 5g fibre, 0.725g sodium

5 minutes
5 minutes
Difficulty: Easy
Serves: 2 portions
2 tortilla wraps
2 tbsp sour cream
160g rotisserie or leftover roast chicken, shredded
1 spring onion, chopped
1 red pepper, deseeded and chopped
150g Cheddar, Mozzarella or a mixture, grated
2 tbsp olive oil, for cooking
To serve:
Tomato salsa


1 Lay out the tortilla wraps on a work surface and spread with the sour cream.
2 Divide the chicken, spring onion, pepper and cheese between the two wraps, layering everything over to one side.
3 Fold the wraps over the filling to make two semi-circles, using the sour cream to hold the edges together.
4 Heat the oil in a large pan over a medium-high heat (or turn a sandwich press on to medium-high). Cook the quesadillas for 2-3 minutes per side (or 2-3 minutes in total in a sandwich press) or until golden and crisp. Cut into wedges and serve immediately with a dollop of tomato salsa.