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
|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|
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.