Wrap recipe for 2 people, takes only 6 mins; recipe has salsa, tortilla, kidney bean, spring onion, chicken, mature cheddar, coriander and oil.
Chicken quesadillas
Course: Wrap
Servings
2
servings
Prep time
10 mins
Ingredients
- Kidney Bean: 215g can kidney bean, drained and roughly mashed
- Coriander: 1/2 a 20g pack coriander, leaves chopped (optional)
- Spring Onion: 1 spring onion, chopped
- Tortilla: 2 large flour tortillas, seeded or plain
- Chicken: 50g leftover roast chicken, shredded (use the last of the meat on the carcass)
- Oil: oil, for brushing
- Salsa: 4 tbsp hot salsa from a jar
- Mature Cheddar: 85g grated mature cheddar
Directions
- Spread 2 tbsp salsa onto each tortilla, then evenly top one of them with the beans, spring onion, chicken and cheddar. Scatter with coriander, if you have it. Sandwich with the other tortilla, then brush with oil.
- Heat a large non-stick frying pan, then cook the tortilla, oil-side down, for 4 mins. Carefully turn over with a palette knife (or by turning it out onto a plate, sliding it back into the pan), then cook for 2 mins on the other side until golden. Serve cut into wedges.
