Mexican chicken quesadilla wraps
4 serves
20 m
15 m
Ingredients
- 4 x 70 g salt reduced wholegrain wraps (see tips)
- 2 tablespoons tomato salsa
- 240 g shredded, cooked skinless chicken breast
- 1 avocado, coarsely mashed
- ⅔ cup (140 g) drained, canned no added salt 3 bean mix
- 1 small red capsicum, chopped
- ⅓ cup fresh coriander leaves, plus extra to serve
- 1 cup grated mozzarella cheese
- ½ teaspoon Mexican chilli powder (optional)
- Lime wedges, to serve
Method
Step 1
Place wraps on a chopping board. Make a cut from the centre to the bottom edge on each one.
Step 2
Using picture as a guide, spread 2 teaspoons salsa over the bottom right quarter of each wrap and top evenly with chicken. Spread avocado evenly over the top right quarters, then place capsicum, beans and coriander over the top left quarters and cheese over the bottom left quarters. Sprinkle with chilli powder (optional).
Step 3
Starting at the bottom right quarter, fold up each wrap, one quarter at a time, in an anti-clockwise direction to enclose fillings and form a triangle. Lightly spray both sides of quesadillas with oil.
Step 4
Heat a large non-stick frying pan over a medium heat. Add quesadillas and cook for about 3-4 minutes on each side, pressing lightly with an egg slide, until golden brown and cheese is melted. Serve with extra coriander and lime wedges.
Tips
- We used reduced salt, low carb wraps with grains and seeds and fibre, available from the bread aisle in major supermarkets. Check labels and choose the brand lowest in sodium.
- Shredded, cooked skinless chicken breast is available from the deli counter in supermarkets. Alternatively, substitute leftover skinless, roast chicken.
- To cook in an air fryer. Lightly spray both sides of quesadilla wraps with oil. Cook 2 wraps at a time in air fryer at 180 °C for about 5 minutes.
- You can fill and fold the quesadilla wraps up to 1 hour ahead. Keep, covered in the fridge and cook just before serving.
