Chicken quesadillas
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
|
Prep: Cook: |
5 minutes 5 minutes |
|
| Difficulty: | Easy | |
| Serves: | 2 portions |
| Ingredients |
|---|
| 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 |
directions
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.
