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Chicken Quesadillas

Servings 2

Ingredients

  • 50 g Leftover roast chicken (shredded)
  • 1 Green pepper (sliced)
  • 1 Yellow pepper (sliced)
  • 1 Red pepper (sliced)
  • ½ tsp Ground cumin
  • ½ tsp Oregano
  • 1 tbsp Spring onion (green tips)
  • 150 g Grated cheddar cheese (lactose-free)
  • 3 Genius Gluten Free Plain Wraps

For the Mexican rice:

  • 250 g Microwaveable white rice
  • 1 tsp Ground Cumin
  • ¼ Red pepper (finely chopped)
  • 1 tbsp Tomato puree
  • ¼ tsp Chilli flakes

To serve:

  • 2 tbsp Sour cream
  • 2 tsp Chives (finely chopped)
  • 1 Avocado (mashed)
  • ¼ tsp Chilli flakes

Instructions

  • Heat the oil in a large frying pan and add the peppers, spring onion and spices. Cook until soft. 
  • Add the cooked chicken and heat until it is piping hot. 
  • In a separate pan, add one 1 wrap, and then on one half, add a handful of cheese and a couple of spoonfuls of the spiced chicken and peppers. Top with a little more cheese and fold the wrap in half. 
  • Cook for three minutes on each side, then slice in half to make two quesadilla wedges. Repeat this twice more so that you have three quesadillas per person.
  • Prepare the Mexican spiced rice by adding all of the ingredients to a saucepan and mixing until heated through. You may need to add a little boiled water if it begins to dry slightly. 
  • Serve with crushed avocado sprinkled with chilli flakes and sour cream topped with chives.