Instructions
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Sauté the vegetables: Heat a large non-stick frying pan over medium heat and mist with low-calorie cooking spray. Add the diced red onion, bell pepper, and optional spices. Cook for 3–5 minutes until soft, then remove from the pan and set aside.
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Assemble: Place one tortilla wrap flat in the hot pan. Spoon half of the cooked vegetable mixture onto one half of the wrap, followed by half of the chicken and half of the grated cheese.
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Toast and fold: Fold the empty half over the filling to create a half-moon shape. Press down gently and cook for 2–3 minutes until the underside is golden and crisp. Carefully flip and cook for another 2 minutes until the cheese is fully melted.
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Serve: Transfer to a chopping board, repeat for the second quesadilla, slice each into three triangles, and serve with fresh tomatoes, plain yoghurt and a fresh salad.
Tips for Crispy Chicken Quesadillas
Use chicken that is already fully cooked, drain any excess liquid from the vegetables and cook over a medium heat so the wrap turns golden before the cheese burns. Don’t overfill the tortillas or they may split when turned.
What to Serve with Chicken Quesadillas
Try a crunchy side salad, chopped tomatoes or a spoonful of plain Greek yoghurt. For another easy chicken dinner, try our creamy chicken and leek pasta with Greek yoghurt.
Frequently Asked Questions
Can I use leftover chicken?
Yes, provided it was cooled and refrigerated promptly, stored safely and is still within its use-by period. Reheat until piping hot throughout, and avoid reheating it more than once.
Can I make these ahead?
Prepare the filling in advance and refrigerate it, then assemble and toast the wraps just before serving for the best texture.
