Chicken, avocado and sun-dried tomato quesadilla

Name: Chicken, avocado and sun-dried tomato quesadilla
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 160 g extra light tortilla (4x40g each); 40 g baby spinach leaves; 0.5 small avocado stone removed, thinly sliced; 45 g semi-dried tomatoes; 100 g Skinless chicken breast, grilled or barbecued thinly sliced; 30 g light cheddar cheese tasty, grated

SmartPoints® value per serving

Total Time

15 min

Prep

10 min

Cook

5 min

Serves

Difficulty

Easy

All you need is fifteen minutes and a sandwich press to grill a gourmet wrap on a soft tortilla base.

Ingredients

extra light tortilla

160 g, (4x40g each)

baby spinach leaves

40 g

avocado

½ small, stone removed, thinly sliced

semi-dried tomatoes

45 g

Skinless chicken breast, grilled or barbecued

100 g, thinly sliced

light cheddar cheese

30 g, tasty, grated

Instructions

Preheat a sandwich press. Place 2 tortillas on a flat workbench, then top with spinach leaves, avocado, tomatoes, chicken and grated cheese.
Sandwich with remaining tortillas, then cook in sandwich press for 4–5 minutes or until toasted and heated through. Cut quesadillas in half or into wedges and serve immediately.

Notes

SERVING SUGGESTION: Mixed green salad.TIP: To save time, make these at home without the avocado. Wrap well and store in the refrigerator. Once at work, slice avocado and add to quesadillas, then toast in sandwich maker until heated through.

Chicken, avocado and sun-dried tomato quesadilla

Ingredients

Instructions

Notes

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