Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Join from $20/month*!

*On selected 3 & 6 month plans only. Min. cost (Core membership) A$60. Offer ends 13/12/24. See terms.
Join now
Photo of Chicken and barley quesadillas by WW

Chicken and barley quesadillas

10
Points®
Total Time
15 min
Prep
10 min
Cook
5 min
Serves
4
Difficulty
Easy
A light and fresh take on the traditional Mexican quesadilla. Filled with red cabbage, cheese, jalapenos, spinach, fresh coriander, topped with a tomato relish.

Ingredients

Barley wrap(s)

4 individual, (4 x 45g wraps)

Cooked skinless chicken breast

350 g, shredded

Red cabbage

2 cup(s), (170g), finely shredded

Extra light cheddar cheese

⅔ cup(s), grated, (80g), grated

Baby spinach

4 cup(s), (80g)

Jalapenos

1 individual, thinly sliced

Fresh coriander

1 cup(s), sprigs

Tomato relish

½ cup(s), (115g)

Light sour cream

⅓ cup(s)

Oil spray

1 x 3 second spray(s)

Instructions

  1. Lightly spray wraps with oil. Divide chicken, cabbage, cheese and spinach leaves between 2 wraps. Top with remaining wraps. Cook in a sandwich press for 2-3 minutes or until golden.
  2. Transfer to a board and cut into wedges. Sprinkle with jalapeno and coriander sprigs. Serve with tomato relish.

Notes

SERVING SUGGESTION: Lime wedges and sour cream.

You might like

You might like