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Quick chipotle chicken quesadillas
Quick chipotle chicken quesadillas
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Quick and delicious cheesy chicken wraps, perfect for quick dinners or weekend lunches. Ready in under 30 minutes.
Ingredients:
  • 400g can red kidney beans, rinsed, drained
  • 300g chopped cooked chicken
  • 1 small red capsicum, deseeded, finely chopped
  • 2 green shallots, chopped
  • 1-5.00 gm smoky chipotle seasoning, to taste
  • 150g grated three cheese blend
  • 6 large wholemeal wraps
  • 50g baby spinach, plus extra, to serve
  • 1 tomato, deseeded, finely chopped
  • 62.50 ml fresh coriander sprigs
  • 1 lime, juiced
  • 1 avocado, thinly sliced
  • Thick Greek-style yoghurt, to serve
Instructions:
  • In a large bowl, gently mash the beans with a fork. Mix in chicken, capsicum, shallot, and chipotle seasoning. Season with salt and pepper, then stir everything together until well combined.
  • Preheat a large chargrill pan or frying pan over medium heat and spray with oil. Sprinkle cheese over half of each wrap, then add the bean mixture and spinach. Sprinkle the remaining cheese over the top. Fold the wrap in half to enclose the filling.
  • Add 2 filled wraps to a hot chargrill pan or frying pan, press gently to seal, and grill for 1-2 minutes until lightly charred. Flip wraps, grill for an additional 1-2 minutes until golden and crisp with melted cheese. Transfer to a plate, cover with foil to keep warm, and repeat with the rest of the wraps.
  • In a bowl, mix together tomatoes, fresh coriander, and lime juice. Season with salt and pepper. Cut the quesadillas in half once more. Arrange avocado, tomatoes, more coriander, and extra spinach on top. Serve with a dollop of yogurt.

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