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Chicken and barley quesadillas

Name: Chicken and barley quesadillas
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4 servings
Ingredients: 4 individual Barley wrap(s) (4 x 45g wraps); 350 g Cooked skinless chicken breast shredded; 2 cup(s) Red cabbage (170g), finely shredded; 0.666 cup(s), grated Reduced-fat 15% cheddar cheese (80g), grated; 80 g Baby spinach leaves; 1 individual Jalapenos thinly sliced; 1 cup(s) Fresh coriander sprigs; 0.5 cup(s) Tomato relish (115g); 1 x 3 second spray(s) Oil spray

SmartPoints® value per serving

Total Time

15 min

Prep

10 min

Cook

5 min

Serves

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

Reduced-fat 15% cheddar cheese

⅔ cup(s), grated, (80g), grated

Baby spinach leaves

80 g

Jalapenos

1 individual, thinly sliced

Fresh coriander

1 cup(s), sprigs

Tomato relish

½ cup(s), (115g)

Oil spray

1 x 3 second spray(s)

Instructions

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.
Transfer to a board and cut into wedges. Sprinkle with jalapeno and coriander sprigs. Serve with tomato relish.

Chicken and barley quesadillas

Ingredients

Instructions

Notes

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